Mediterranean Greek Sheet Pan Chicken

This Mediterranean Greek Sheet Pan Chicken has a juicy and tender texture. We prepare this chicken with zucchini, bell peppers, red onion, cherry tomatoes, Kalamata olives, feta cheese, chicken thighs, lemon, garlic, oregano, paprika, thyme, and olive oil. This chicken has approximately 485 calories and 10 g of net carbs. We make this chicken in about 45 minutes. This Mediterranean Greek Sheet Pan Chicken is ideal for family dinners, weeknight meals, meal prep, healthy lunches, dinner parties, summer gatherings, and Mediterranean-inspired meals. You can prepare this chicken earlier because we refrigerate it for 4 days and freeze it for almost 3 months. You can serve this chicken with Lemon Herb Quinoa, Greek Salad, Tzatziki, Hummus, or Roasted Asparagus.

STATS:

• Course: Main Course
• No. of Calories: 485 kcal
• Diet: Mediterranean
• Prep time: 15 minutes
• Cuisine: Greek, Mediterranean
• Cook Duration: 30 minutes
• Size/serving: 1½ cups
• Cooking mode: Oven, Sheet Pan
• Total servings: 4
• Level of Difficulty: Easy
• Overall Duration: 45 minutes

EQUIPMENTS:

• Sheet pan
• Vessels
• Knife
• Measuring spoons
• Tongs
• Meat thermometer
• Cutting board

INGREDIENTS:

CHICKEN & MARINADE:

• ¾ tsp salt
• 1½ lb chicken thighs
• Two tbsp. olive oil
• Lemon juice, two tbsp.
• 4 garlic cloves
• 1½ tsp oregano
• 1 tsp paprika
• ½ tsp thyme
• ½ tsp black pepper
• 1 tsp lemon zest

VEGETABLES:

• 1 zucchini
• 1 red bell pepper
• ½ cup Kalamata olives
• 1 yellow bell pepper
• 1 red onion
• 1½ cups cherry tomatoes

TOPPING:

• ½ cup feta cheese
• 2 tbsp parsley

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

CHICKEN THIGHS:

• We use chicken thighs to provide juicy and tender meat. As a different choice, you might use chicken breast.

OLIVE OIL:

• We use olive oil to provide richness and classic Mediterranean flavor. Avocado oil can be used instead.

LEMON JUICE:

• Lemon juice counterbalances the savory flavors and provides brightness. A different choice is red wine vinegar.

OREGANO:

• The classic Greek flavor comes from oregano. Alternatively, you might add Italian seasoning.

ZUCCHINI:

• Zucchini adds tenderness and mild flavor to the sheet pan. A nice alternative is yellow squash.

BELL PEPPERS:

• Bell peppers provide texture, color, and flavor. You can use any combination of red, yellow, orange, or green peppers.

KALAMATA OLIVES:

• Kalamata olives provide a salty and briny Mediterranean flavor. Green olives can be used instead.

FETA CHEESE:

• Feta provides a creamy and salty finishing touch. Goat cheese could also be utilized as a further choice.

INSTRUCTIONS:

1. Stir the lemon zest, olive oil, pepper, lemon juice, salt, garlic, thyme, oregano, and paprika.
2. We coat the chicken with 1/2 of the marinade.
3. Put the Kalamata olives, zucchini, tomatoes, bell peppers, and red onion on a tray.
4. Mix the veggies with the leftover marinade.
5. Put the chicken on a pan and distribute all the elements uniformly.
6. Roast for almost twenty-five minutes at 425°Fahrenheit.
7. Cook till the chicken becomes 165°Fahrenheit.
8. Garnish the veggies and cooked chicken with fresh parsley and feta cheese.
9. Serve this sheet pan chicken hot with fresh lemon wedges.

TIPS:

• We cut the veggies into same-sized pieces for uniform cooking.
• Utilize the chicken thighs for especially juicy texture.
• Include the feta after roasting to retain its texture.
• You could broil for almost two minutes if you like an extra caramelized corners.

SERVING SUGGESTIONS:

GRAINS & STARCHES:

• Lemon Herb Quinoa
• Greek Brown Rice
• Whole-Wheat Couscous
• Herbed Bulgur
• Warm Pita Bread

SALADS:

• Greek Salad
• Cucumber Tomato Salad
• Arugula Salad
• Mediterranean Olive Salad
• Lemon Herb Salad

DIPS & SAUCES:

• Tzatziki
• Hummus
• Garlic Yogurt Sauce
• Lemon Tahini
• Whipped Feta

VEGETABLES:

• Roasted Asparagus
• Garlic Green Beans
• Mediterranean Eggplant
• Steamed Broccoli
• Roasted Cauliflower

STORAGE INFORMATION:

FRIDGE:

• Put the cooked veggies and chicken in a closed box and refrigerate for 3–4 days.

FREEZER:

• Store the chicken and vegetables for just 2–3 months.

FAQs:

May we utilize different veggies?

• Yes, you can use asparagus, broccoli, eggplant, cauliflower, and mushrooms.

Will we prepare this sheet pan chicken earlier?

• Yes, you can marinate the chicken and make the veggies for few hours earlier.

Could we prepare this sheet pan chicken without feta?

• Yes, you can skip the feta or alternate it with goat cheese.

NUTRITIONAL INFORMATIONS:

Proteins: 43 g

Caloric Content: 485 kcal

Net carbs: 10 g

Sodium: 780 mg

Fiber: 4 g

Sugar: 7 g

Fats: 28 g

Portion Size: 1½ cups

Total carbs: 14 g