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Our Greek Style Chicken Thighs recipe is perfect weeknight dinner. All sheet pan meals are really, but the color, flavor and visual appeal this triple threat brings to the table is really next level. Make this in the summer when everything is in season, or in the winter when all of the key veggies are still readily available and you want a simple prep meal that takes you on a culinary trip. Mykonos is calling. This roasted sheet pan chicken is way cheaper than a plan ticket and hotel!
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Roasted chicken thighs are an ideal base for sheet pan meals. They have more moisture and flavour than chicken breasts and as a result are much less likely to get dried out in the oven. They roast with a gorgeous assortment of summer vegetables that just make you think of warm summer outdoor dining (even if the weather outside doesn’t permit this). All of this is tossed in a Greek-inspired marinade beforehand and garnished with olives and feta before serving. Opa!
Storage Tips for Greek Sheet Pan Chicken:
- Leftovers:
- If you have any leftovers, allow the chicken and vegetables to cool completely
before storing. - Place them in separate airtight containers. This will help maintain their flavors
and prevent them from becoming soggy.
- If you have any leftovers, allow the chicken and vegetables to cool completely
- Chicken:
- Store the cooked chicken thighs in the refrigerator for up to 3-4 days.
- To maintain their moisture, you can pour a little bit of the marinade over the chicken before storing.
- Ensure the container is sealed tightly to prevent any cross-contamination.
- Vegetables:
- Similarly, store the cooked vegetables in a separate airtight container in the
refrigerator for up to 3-4 days. - They can be reheated later or used in salads or wraps.
- Similarly, store the cooked vegetables in a separate airtight container in the
Freezer Tips for Greek Sheet Pan Chicken:
- Cooked Chicken:
- If you want to freeze the cooked chicken, it’s best to remove the bones and skin before freezing.
- Allow the chicken to cool completely and place it in a freezer-safe container or a freezer bag. Label it with the date and use within 2-3 months for best quality.
- When reheating, thaw the chicken in the refrigerator overnight before reheating thoroughly.
- Vegetables:
- Freezing the cooked vegetables separately is also an option.
- Allow them to cool completely, then place them in a freezer-safe container or bag. Label it with the date and use within 2-3 months.
- When reheating, thaw the vegetables in the refrigerator and reheat them in a pan or microwave.
- Feta Cheese:
- Feta cheese can be crumbled and stored in an airtight container in the freezer for up to 3 months.
- Thaw it in the refrigerator before using.
Sheet Pan Greek Style Chicken Thighs with Veggies and Feta
Serves: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
For the marinade:
- 1/2 cup olive oil
- 1 lemon, juiced
- 5 garlic cloves, minced
- 3 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp dijon mustard
- 1 tsp salt
- 1 tsp black pepper
For the sheet pan chicken:
- 6 chicken thighs, skin-on, bone-in
- 1 zucchini, cut into half moons
- 1 bell pepper, cut into large chunks
- 1 red onion, cut into wedges
- 1 lb cherry tomatoes
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, cut into cubes
- Fresh parsley, for garnish
- Lemon slices, fir garnish
Directions:
Preheat the oven to 425F.
Toss to coat fully and set aside.
Bake for another15-20 minutes.
Serve with fresh parsley and lemon slices.
Sheet Pan Greek Style Chicken Thighs with Veggies and Feta
Experience the flavors of Mykonos with our easy and budget-friendly Greek style chicken thighs recipe. Perfect for summer or winter, this sheet pan meal is packed with veggies and topped with feta and olives. Try it now!
Ingredients
- 1/2 cup olive oil
- 1 lemon, juiced
- 5 garlic cloves, minced
- 3 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 6 chicken thighs, skin-on, bone-in
- 1 zucchini, cut into half moons
- 1 bell pepper, cut into large chunks
- 1 red onion, cut into wedges
- 1 lb cherry tomatoes
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, cut into cubes
- Fresh parsley, for garnish
- Lemon slices, fir garnish
Instructions
- Preheat the oven to 425F.
- In a mixing bowl, combine olive oil, lemon juice, garlic, oregano, dried parsley, Dijon mustard, salt and pepper. Whisk until combined.
- Pour 3/4 of the marinade into another large mixing bowl and add the chicken. Toss to coatfully and set aside.
- Meanwhile, add zucchini, red onion and cherry tomatoes to the remaining marinade and tossto coat.
- Spread the vegetables out on a large sheet pan and add the chicken thighs on top of the vegetables.
- Bake for 25-30 minutes.
- Remove the sheet pan from the oven and add the olives and feta cheese. Bake for another15-20 minutes.
- Serve with fresh parsley and lemon slices.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 535Total Fat: 42gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 178mgSodium: 850mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 34g
We are sheet pan meal fanatics! There’s so much to love about them! Here’s a sampling of our healthy sheet pan recipes:
- 20+ Healthy Sheet Pan Dinners
- One Pan Chicken Fajitas in Oven
- One Pan Healthy Sausage and Veggies
- Honey Glazed Sheet Pan Salmon and Veggies Recipe
- Kids’ Fave Sheet Pan Chicken Thighs and Broccoli
Robin and Ed are a DIY-loving couple with over 25 years of design and build experience. Also, Robin is a Nutritionist and former Registered Dietitian and Ed is an award-winning Business Educator. We share strategies for living a rich life on a DIY budget: creative money-savvy ideas for a stylish home, healthy meals and family fun. Our work has been published in the pages of Do It Yourself, Farmhouse Style and Better Homes & Gardens magazines.