Spoon Simple
Sheet Pan Greek Chicken and Vegetables
Simplify dinner with this flavorful Greek-inspired sheet pan meal. Juicy chicken and colorful vegetables roasted together make for a healthy and effortless weeknight option.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large zucchini, cut into 1-inch chunks
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper to taste
Step 2 — For Serving (Optional)
- Lemon wedges
- Crumbled feta cheese
- Cooked quinoa or couscous
Instructions
- 1
Preheat and Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Combine Ingredients
In a large bowl, combine the chicken thighs, zucchini chunks, red onion wedges, cherry tomatoes, and Kalamata olives. Drizzle with olive oil. Sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss gently to coat everything evenly.
- 3
Arrange on Sheet Pan
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure there's some space between pieces for even roasting.
- 4
Roast
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
- 5
Serve
Serve hot, with lemon wedges for squeezing, crumbled feta cheese, and a side of cooked quinoa or couscous if desired.
Nutrition per serving: 480 cal · 40g protein · 25g carbs · 25g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
