This Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal) is perfect for busy weeknights or casual gatherings. It brings together juicy chicken, vibrant vegetables, and bold Mediterranean flavors in a simple, all-in-one dish. With minimal cleanup required, this recipe is not only delicious but also practical for any occasion.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes just 10 minutes of prep and 20 minutes of cooking time, making it ideal for a busy schedule.
- Healthy Ingredients: Packed with lean protein and colorful veggies, this meal is nutritious without sacrificing flavor.
- One-Pan Wonder: With everything cooked together on a single sheet pan, cleanup is a breeze.
- Versatile Flavors: The Mediterranean spices and fresh ingredients offer a delightful taste that pleases everyone at the table.
- Customizable: Feel free to swap out veggies or adjust seasonings based on your preferences!
Tools and Preparation
Before you start cooking this Sheet Pan Greek Chicken and Veggies, gather your essentials. Having the right tools makes the process smoother.
Essential Tools and Equipment
- Baking sheet
- Mixing bowl
- Measuring spoons
- Knife and cutting board
Importance of Each Tool
- Baking sheet: Essential for roasting the chicken and vegetables evenly.
- Mixing bowl: Perfect for marinating the chicken with flavorful ingredients before cooking.
- Measuring spoons: Ensure accurate measurements for seasonings, which are key to achieving the right flavor.
Ingredients
For the Chicken Marinade
- 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
For the Veggies
- 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
For Seasoning
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For Serving
- ½ cup crumbled feta cheese (for serving)
- Fresh parsley (optional garnish)
How to Make Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures that the chicken cooks evenly while maintaining its juiciness.
Step 2: Prepare the Marinade
In a mixing bowl:
1. Combine olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red wine vinegar.
2. Whisk until well mixed.
Step 3: Marinate the Chicken
Add the chicken to the marinade:
Coat each piece thoroughly.
Let it marinate for at least 10 minutes while you prepare the vegetables.
Step 4: Chop the Vegetables
Slice all your vegetables as listed:
Red bell pepper
Yellow bell pepper
Zucchini
Red onion
Add them to a baking sheet along with cherry tomatoes and Kalamata olives.
Step 5: Combine Everything on the Sheet Pan
Once marinated:
1. Place the chicken on top of the prepared vegetables on the baking sheet.
2. Drizzle with additional olive oil and sprinkle with dried oregano, salt, and black pepper.
Step 6: Bake It All Together
Bake in the preheated oven for about 20 minutes or until chicken is cooked through:
Check that internal temperature reaches 165°F (75°C).
Remove from oven when done.
Step 7: Serve and Enjoy!
Sprinkle crumbled feta cheese over the top:
Garnish with fresh parsley if desired. Serve hot; enjoy your Sheet Pan Greek Chicken and Veggies!
How to Serve Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
Serving your Sheet Pan Greek Chicken and Veggies is as delightful as preparing it. This dish not only shines on its own but also pairs beautifully with various accompaniments, enhancing the overall dining experience.
With Fresh Salad
- A simple mixed greens salad can balance the meal. Toss together spinach, arugula, and cherry tomatoes with a light vinaigrette.
Over Rice or Quinoa
- Serve the chicken and veggies over fluffy rice or quinoa. Both options absorb the juices well, making each bite flavorful.
Wrapped in Pita
- For a Mediterranean twist, wrap the chicken and veggies in pita bread. Add some tzatziki for extra creaminess.
With Hummus and Pita Chips
- Pair with a side of hummus and crunchy pita chips. This makes for a fun appetizer before diving into the main dish.
Topped with Feta Cheese
- Elevate your meal by adding more crumbled feta cheese on top. It adds a nice salty kick that complements the veggies perfectly.
Drizzled with Balsamic Glaze
- A drizzle of balsamic glaze adds sweetness and tang. It’s an easy way to enhance the flavors further.
How to Perfect Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
To master your Sheet Pan Greek Chicken and Veggies, consider these helpful tips to ensure every bite is delicious.
- Marinate longer: For even more flavor, marinate the chicken for at least 30 minutes or overnight.
- Cut veggies uniformly: Ensuring your vegetables are cut to similar sizes helps them cook evenly.
- Use high-quality olive oil: A good olive oil enhances the flavor of both chicken and veggies.
- Don’t overcrowd the pan: Leave space between ingredients for proper roasting; this allows them to caramelize nicely.
- Broil for extra crispiness: For a crispy finish, broil during the last couple of minutes of cooking.
- Let it rest: Allowing the chicken to rest for a few minutes after cooking helps retain its juices.
Best Side Dishes for Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
Complement your Sheet Pan Greek Chicken and Veggies with these delicious side dishes that will round out your meal beautifully.
- Tzatziki Sauce – A refreshing yogurt-based sauce made with cucumbers, garlic, and dill; perfect for dipping or drizzling.
- Tabbouleh Salad – A bright bulgur wheat salad mixed with parsley, tomatoes, lemon juice, and olive oil; adds freshness to each bite.
- Roasted Potatoes – Crispy roasted potatoes seasoned with herbs make an excellent starchy addition that everyone loves.
- Greek Yogurt Dip – A creamy dip flavored with garlic and herbs that pairs wonderfully with veggies or pita chips.
- Grilled Asparagus – Lightly seasoned grilled asparagus provides a crunchy texture while being healthy.
- Lemon Orzo Pasta – Cooked orzo tossed in lemon juice and olive oil offers a zesty side that complements Mediterranean flavors.
- Stuffed Grape Leaves – These flavorful rolls filled with rice and herbs add authenticity to your Greek-inspired meal.
- Mediterranean Couscous – Fluffy couscous mixed with olives, sun-dried tomatoes, and feta brings more textures to your plate.
Common Mistakes to Avoid
Making the perfect Sheet Pan Greek Chicken and Veggies can be simple, but some common mistakes can affect your results.
- Ignoring marination time: Marinating the chicken is crucial for flavor. Make sure to let it sit for at least 30 minutes to absorb the spices.
- Overcrowding the pan: If you put too many ingredients on your sheet pan, they will steam instead of roast. Use two pans if necessary for even cooking.
- Not using fresh ingredients: Fresh vegetables and herbs can elevate the dish. Try to avoid wilted or old produce for the best taste.
- Skipping the preheat step: Always preheat your oven before cooking. This ensures that your chicken cooks evenly and veggies get that nice roasted texture.
- Using low-quality olive oil: Good quality olive oil enhances flavors in this recipe. Don’t skimp on this ingredient; it makes a difference!
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Sheet Pan Greek Chicken and Veggies in an airtight container.
- It will last for up to 4 days in the refrigerator.
Freezing Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
- Allow the meal to cool completely before freezing.
- Use freezer-safe containers or bags, and it can be frozen for up to 3 months.
Reheating Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
- Oven: Preheat your oven to 350°F (175°C) and reheat for about 15-20 minutes, until heated through.
- Microwave: Heat on medium power for about 2-3 minutes, stirring halfway through.
- Stovetop: Use a skillet over medium heat, adding a splash of water or broth to keep it moist while reheating.
Frequently Asked Questions
Here are some common questions about making Sheet Pan Greek Chicken and Veggies.
Can I use different vegetables in Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)?
Yes! Feel free to substitute with seasonal vegetables like asparagus, broccoli, or carrots based on what you have available.
How do I ensure my chicken stays juicy in this recipe?
Marinating your chicken properly is key. Additionally, avoid overcooking by checking doneness with a meat thermometer.
What kind of olives should I use in Sheet Pan Greek Chicken and Veggies?
Kalamata olives are traditional for this dish, but you can also use green olives if you prefer a milder flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare everything ahead of time and store it in the fridge until you’re ready to cook.
Final Thoughts
This Sheet Pan Greek Chicken and Veggies is not only delicious but also versatile. You can customize it by adding different proteins or vegetables based on your preferences. It’s a perfect meal for busy weeknights or when hosting friends. Give this easy one-pan meal a try—you won’t be disappointed!
Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
Experience the vibrant flavors of the Mediterranean with our Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal). This delightful dish brings together tender chicken marinated in zesty lemon and aromatic herbs, perfectly roasted alongside a medley of colorful vegetables. Ideal for busy weeknights or casual gatherings, this recipe offers a quick and healthy dinner solution with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
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 (for seasoning)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese (for serving)
- Fresh parsley (optional garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red wine vinegar.
- Marinate the chicken in the bowl for at least 10 minutes.
- Slice vegetables and arrange them on a baking sheet.
- Place marinated chicken on top of the veggies; drizzle with olive oil and sprinkle with seasonings.
- Bake for about 20 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Serve topped with crumbled feta cheese and garnish with parsley if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
