Greek Sheet Pan Chicken
Indulge in the vibrant flavors of Greek cuisine with this easy-to-make sheet pan chicken dish. Marinated in zesty lemon and aromatic herbs, succulent chicken is paired with colorful veggies for a delightful meal that’s perfect for both weeknight dinners and special occasions. The one-pan preparation makes cleanup a breeze while delivering a feast for the senses.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cloves fresh garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tsp dried oregano
- 1 cup cherry tomatoes, halved
- 1 large bell pepper, chopped (any color)
- 1 medium red onion, sliced
- 3/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes.
- Line a baking sheet with parchment paper. Place marinated chicken in the center and arrange cherry tomatoes, bell peppers, and onion around it.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- For the last five minutes of baking, sprinkle crumbled feta over everything until slightly melted.
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approximately 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg