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A close-up of a Simple Chicken Sheet Pan Dinner featuring golden-brown chicken thighs surrounded by colorful roasted vegetables like zucchini, bell peppers, red onion, and cherry tomatoes, topped with feta cheese.

Simple Chicken Sheet Pan Dinner

This recipe offers a quick and healthy one-pan meal perfect for busy weeknights. It features chicken thighs roasted with a variety of vegetables and finished with olives and feta cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 medium lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Sheet Pan Dinner
  • 6 chicken thighs bone-in, skin-on
  • 1 zucchini medium, halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ red onion large, thinly sliced into wedges
  • 1 pint cherry tomatoes or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Baking sheet
  • Small bowl
  • Large bowl

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a large bowl. Pour ⅔ of the marinade over the chicken and toss to coat evenly. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the sliced zucchini, chopped bell pepper, sliced red onion, and cherry tomatoes onto a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Arrange the marinated chicken thighs on the baking sheet among the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the pitted Kalamata olives and feta cheese to the sheet pan. Return the pan to the oven for another 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Sprinkle the cooked chicken and vegetables with fresh chopped parsley before serving.

Notes

This recipe is naturally gluten-free. For a quicker meal, you can use boneless, skinless chicken thighs, which will reduce the cooking time slightly.

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