Greek Sheet Pan Chicken: A Flavorful One-Pan Delight

Greek Sheet Pan Chicken is an easy and delicious recipe that combines chicken and vegetables in a single pan.

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Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Place the chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 15 minutes (or up to overnight in the refrigerator).
On a large sheet pan, arrange the cherry tomatoes, red onion, bell pepper, and zucchini. Drizzle with the remaining marinade and toss to coat.
Remove the chicken from the marinade and place it skin-side up on the sheet pan among the vegetables.
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).
In the last 5 minutes of baking, sprinkle the crumbled feta cheese over the chicken and vegetables, allowing it to soften and melt slightly.
Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.