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Sheet Pan Greek Lemon Garlic Chicken Thighs (Easy One-Pan Dinner)

Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 4 servings
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Ingredients

  • 4 –6 bone-in skin-on chicken thighs
  • 3 tablespoon olive oil
  • Zest + juice of 1 lemon
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 red bell pepper sliced
  • 1 zucchini cut into half-moons
  • 1 small red onion cut into wedges
  • 1 cup cherry tomatoes
  • ½ cup Kalamata olives
  • ½ cup crumbled feta
  • Fresh parsley or dill for serving

Instructions

  • Make the marinade. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, Dijon, oregano, thyme, salt, and pepper. It should smell like sunshine.
  • Marinate the chicken. Toss chicken thighs in half the marinade. Let sit 10–15 minutes while you prep the veggies.
  • Prep the veggies. In a large bowl, toss bell pepper, zucchini, onion, and tomatoes with the remaining marinade.
  • Build your sheet pan. Spread veggies onto your pan in an even layer. Nestle the chicken thighs over top, skin-side up.
  • Roast.
  • Bake at 425°F for 30 minutes.
  • Add olives + feta.
  • Scatter olives and feta over the pan. Roast another 10–15 minutes until the chicken reaches 165°F and the skin is golden.
  • Finish & serve. Top with fresh herbs and an extra squeeze of lemon. Serve straight from the pan or plate with rice, couscous, or warm pita.