Introduction to Sheet Pan Greek Chicken & Veggies
As a busy mom, I know how challenging it can be to whip up a delicious dinner after a long day. That’s why I’m excited to share my go-to recipe for Sheet Pan Greek Chicken & Veggies. This dish is not only easy to prepare, but it also brings a burst of vibrant flavors to your table. Imagine marinated chicken paired with colorful veggies, all roasted to perfection. It’s a quick solution for those hectic evenings when you want to impress your loved ones without spending hours in the kitchen.
Why You’ll Love This Sheet Pan Greek Chicken & Veggies
This Sheet Pan Greek Chicken & Veggies recipe is a lifesaver for busy nights. It’s incredibly easy to make, requiring minimal prep and cleanup. The flavors are simply divine, with the tangy lemon and aromatic herbs dancing together in every bite. Plus, it’s a one-pan wonder, meaning less time scrubbing dishes and more time enjoying dinner with your family. Trust me, this dish will quickly become a favorite!
Ingredients for Sheet Pan Greek Chicken & Veggies
Gathering the right ingredients is key to making this Sheet Pan Greek Chicken & Veggies shine. Here’s what you’ll need:
- Boneless skinless chicken breasts or thighs: The star of the dish, tender and juicy, perfect for marinating.
- Olive oil: Adds richness and helps the chicken and veggies roast beautifully.
- Fresh lemon juice and zest: Brightens the dish with a zesty kick, enhancing the flavors.
- Garlic: A must-have for that aromatic depth; it brings warmth to the marinade.
- Greek seasoning: A blend of oregano, thyme, salt, and pepper that captures the essence of Greek cuisine.
- Red wine vinegar: Adds a tangy note that balances the richness of the chicken.
- Bell peppers: Use red and yellow for sweetness and color; they add crunch and vibrancy.
- Zucchini: A versatile veggie that roasts well, adding a lovely texture.
- Red onion: Sweet and savory, it caramelizes beautifully in the oven.
- Cherry tomatoes: Bursting with flavor, they add juiciness and a pop of color.
- Kalamata olives: For a briny touch that complements the other flavors.
- Feta cheese: Crumbled on top for a creamy, salty finish that ties everything together.
- Fresh parsley: Optional, but it adds a fresh, herbal note as a garnish.
Feel free to mix and match veggies based on what you have on hand. The beauty of this recipe is its flexibility! For exact quantities, check the bottom of the article where you can find everything available for printing.
How to Make Sheet Pan Greek Chicken & Veggies
Now that you have all your ingredients ready, let’s dive into making this delightful Sheet Pan Greek Chicken & Veggies. I promise, it’s as easy as pie! Follow these simple steps, and you’ll have a delicious dinner on the table in no time.
Step 1: Marinate the Chicken
Start by whisking together the olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red wine vinegar in a bowl. This marinade is the magic that infuses flavor into the chicken. Once mixed, add the chicken, ensuring it’s well-coated. Let it sit for at least 15 minutes. If you have more time, marinate it for up to 24 hours in the fridge. Trust me, the longer, the better!
Step 2: Prepare the Vegetables
While the chicken is soaking up those delicious flavors, it’s time to chop your veggies. Slice the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in a large bowl with olive oil, dried oregano, salt, and pepper. This step adds a burst of flavor and color to your dish. Feel free to get creative with your vegetable choices!
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting, allowing the chicken to cook through while the veggies caramelize beautifully. While the oven heats up, you can finish prepping your baking sheet.
Step 4: Arrange on the Baking Sheet
Grab a large, rimmed baking sheet and arrange the marinated chicken on one side. Spread the seasoned vegetables around the chicken, making sure everything has enough space to roast evenly. This one-pan wonder is all about convenience, so don’t overcrowd the sheet!
Step 5: Bake and Serve
Now, it’s time to bake! Place the baking sheet in the preheated oven and let it cook for 20-25 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C). For an extra touch, broil for the last 2 minutes to crisp up the edges. Once out of the oven, sprinkle with crumbled feta cheese and fresh parsley. Serve immediately with warm pita, quinoa, or tzatziki sauce for a complete meal!
Tips for Success
- Marinate the chicken overnight for maximum flavor.
- Use a mix of seasonal vegetables for variety and freshness.
- Don’t overcrowd the baking sheet; give everything room to roast.
- Check the chicken’s temperature with a meat thermometer for perfect doneness.
- Feel free to add a splash of balsamic vinegar for extra depth.
Equipment Needed
- Baking sheet: A large, rimmed one works best. If you don’t have one, a roasting pan is a great alternative.
- Mixing bowl: Any size will do for marinating the chicken and tossing the veggies.
- Whisk: Perfect for blending the marinade. A fork can work in a pinch!
- Meat thermometer: Essential for checking chicken doneness. If you don’t have one, just cut into the chicken to ensure it’s no longer pink.
Variations
- Herb Swap: Try using fresh herbs like rosemary or thyme instead of Greek seasoning for a different flavor profile.
- Vegetable Medley: Substitute with seasonal veggies like asparagus, broccoli, or carrots for a fresh twist.
- Spicy Kick: Add red pepper flakes or sliced jalapeños to the marinade for a spicy version.
- Protein Options: Swap chicken for shrimp or tofu for a lighter or vegetarian option.
- Whole Grain Base: Serve over farro or brown rice instead of quinoa for added fiber and nutrients.
Serving Suggestions
- Warm pita bread: Perfect for scooping up the chicken and veggies.
- Quinoa or rice: A hearty base that complements the dish beautifully.
- Tzatziki sauce: A refreshing dip that adds a cool contrast to the warm flavors.
- Greek salad: A light side that enhances the Mediterranean theme.
- White wine: A crisp Sauvignon Blanc pairs wonderfully with this meal.
FAQs about Sheet Pan Greek Chicken & Veggies
Can I use frozen chicken for this recipe?
While fresh chicken is ideal, you can use frozen chicken. Just make sure to thaw it completely before marinating. This ensures the flavors penetrate the meat well.
What can I substitute for Greek seasoning?
If you don’t have Greek seasoning, a mix of dried oregano, thyme, and a pinch of salt and pepper works well. You can also use Italian seasoning for a different twist!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. It’s just as delicious the next day!
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken and chop the veggies a day in advance. Just keep everything covered in the fridge until you’re ready to bake.
Is this recipe gluten-free?
Yes! This Sheet Pan Greek Chicken & Veggies is naturally gluten-free, making it a great option for those with dietary restrictions. Enjoy without worry!
Final Thoughts
Cooking should be a joyful experience, and my Sheet Pan Greek Chicken & Veggies brings just that to the table. It’s a delightful blend of flavors and colors that not only satisfies the taste buds but also brightens up your dinner routine. I love how this recipe allows me to spend less time in the kitchen and more time with my family. Plus, the ease of cleanup is a bonus! Whether it’s a busy weeknight or a special gathering, this dish is sure to impress. Give it a try, and I promise it will become a cherished favorite in your home!
Print
Sheet Pan Greek Chicken & Veggies makes dinner easy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
A delicious and easy-to-make Sheet Pan Greek Chicken & Veggies recipe that combines marinated chicken with colorful vegetables, perfect for a quick dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 3 garlic cloves minced
- 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
- 1 tbsp red wine vinegar
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 small red onion sliced
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese for serving
- Fresh parsley optional garnish
Instructions
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Greek seasoning, and red wine vinegar. Add the chicken, ensuring it’s well-coated. Let it sit for at least 15 minutes or up to 24 hours for best flavor.
- Chop the bell peppers, zucchini, red onion, and cherry tomatoes. In a large bowl, toss the veggies with olive oil, oregano, salt, and pepper.
- Preheat your oven to 400°F (200°C). Arrange the marinated chicken on one side of a large, rimmed baking sheet. Spread the seasoned vegetables around the chicken.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Optional: Broil for the last 2 minutes to crisp up the edges.
- Sprinkle with feta cheese and fresh parsley. Serve immediately with warm pita, quinoa, or tzatziki sauce!
Notes
- For best flavor, marinate the chicken for longer.
- Feel free to substitute vegetables based on your preference.
- This dish pairs well with a side of rice or salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
