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Greek Sheet Pan Chicken

Serve over a bed of brown rice, riced cauliflower or lentils for a more filling meal.
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Course: Dinner
Cook Time: 1 hour
Servings: 6


  • 1/2 cup olive oil
  • 3 Tbsp. lemon juice
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 chicken thighs, bone-in, skin-on
  • 1 zucchini (halved lengthwise and sliced)
  • 1 yellow bell pepper (chopped)
  • 1/2 large red onion (thinly sliced)
  • 1 pint grape tomatoes (halved)
  • 1/4 cup feta cheese


  • Preheat the oven to 425°F.
  • In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper to make the marinade.
  • Place the chicken thighs in a large bowl and pour 2/3 of the marinade on top. Toss the chicken with your hands until it’s well coated. Let sit for 10 to 15 minutes.
  • Spread the zucchini, bell pepper, red onion and tomatoes across the baking sheet.
  • Place the chicken thighs on the baking sheet, drizzle the remaining marinade on top, toss it altogether and bake for 30 minutes.
  • Remove the baking sheet from the oven, sprinkle the dish with feta cheese, then place it back in the oven for another 10 to 15 minutes, or until the chicken is golden and fully cooked.
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