Description
Indulge in a taste of the Mediterranean with this easy and vibrant Greek Sheet-Pan Chicken. Tender, juicy chicken thighs marinated in a zesty blend of olive oil, lemon juice, and oregano roast alongside sweet cherry tomatoes, crisp cucumbers, and briny Kalamata olives. Perfect for busy weeknights or casual gatherings, this one-pan dish is both a feast for the senses and a hassle-free meal that comes together in under 45 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, sliced
- 3/4 cup Kalamata olives (pitted)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Add chicken thighs and coat well. Marinate while preparing vegetables.
- Arrange cherry tomatoes, cucumber, and red onion around the edges of the baking sheet.
- Place marinated chicken in the center and scatter Kalamata olives over everything.
- Roast for 25-30 minutes until internal temperature reaches at least 165°F (75°C) and vegetables are tender.
- Let rest for a few minutes before serving warm directly from the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 piece of chicken with veggies (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg