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Sheet Pan Greek Chicken Veggies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, see notes)
  • 1 large red onion, cut into thick wedges
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium zucchini, cut into half-moons
  • 1 cup cherry tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup feta cheese, crumbled
  • 2–3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus wedges for serving)
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon smoked paprika (optional, for warm depth)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Fresh parsley or dill, chopped (for garnish)

Instructions
 

  • Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  • Mix the marinade: In a bowl, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper.
  • Season the chicken: Pat chicken dry. Add half the marinade to the chicken and toss to coat. Let it sit while you prep the veggies (5–10 minutes).
  • Toss the veggies: On the sheet pan, combine red onion, peppers, zucchini, and cherry tomatoes. Drizzle with the remaining marinade and toss right on the pan.
  • Add chicken to the pan: Nestle the chicken among the veggies. Keep everything in a single layer so it roasts, not steams.
  • Roast: Bake for 18–22 minutes, until chicken is cooked through (165°F/74°C internal temperature) and veggies are tender with caramelized edges.
  • Add olives and feta: Scatter Kalamata olives and feta over the pan. Return to the oven for 3–4 minutes to warm through and slightly soften the cheese.
  • Finish and serve: Squeeze fresh lemon over everything. Sprinkle with chopped parsley or dill. Taste and adjust salt and pepper. Serve with warm pita, rice, or a crisp salad.