Greek Sheet Pan Chicken Dinner
Before cooking
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Steps as written in the recipe card.
6 stepsTiming varies by step
Ingredient prep checklist
- Garlic: 4 garlic cloves (minced)
- Zucchini: 1 medium zucchini (halved lengthwise and sliced)
- Yellow Bell Pepper: 1 yellow bell pepper (chopped into 1-inch pieces)
- Red Onion: ½ large red onion (thinly sliced into wedges)
- Parsley: 2 tablespoons finely chopped fresh parsley
Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Step help
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Temperature425 degree-fahrenheit
425°F
Source
GREEK SHEET PAN CHICKEN
References
This step uses
- 1 yellow bell pepper (chopped into 1-inch pieces)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 teaspoon dried oregano
- 4 garlic cloves (minced)
- 1 lemon ( juiced (about 3 tablespoons))
- ½ cup olive oil
Full ingredient reference
- ½ cup olive oil
- 1 lemon ( juiced (about 3 tablespoons))
- 4 garlic cloves (minced)
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs (bone-in, skin-on)
- 1 medium zucchini (halved lengthwise and sliced)
- 1 yellow bell pepper (chopped into 1-inch pieces)
- ½ large red onion (thinly sliced into wedges)
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives (pitted)
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh parsley