Greek Chicken Tray Bake

crispy skinned greek chicken with mixed vegetables on a white ceramic plate. A glass of white wine and the tray is off to the side.

5 from 24 votes

This easy Greek sheet pan dinner is comes together quickly and uses minimal dishes making clean up easy and dinner delicious!

Prep Time15

Cook Time40

Course: Dinner

Cuisine: Greek

Keyword: chicken thighs, Greek chicken, sheet pan

Servings:

Calories: 472kcal

Author: Andrea Mut

Ingredients

Greek marinade

½ cup extra virgin olive oil
1 lemon, juice of, about 4 tbsp.
1 tablespoon red wine vinegar
6 cloves garlic, minced or finely grated
2 tsp. Dijon mustard
1 tsp. sugar
3 teaspoon dried oregano
2 teaspoon sweet paprika
2 teaspoon salt
½ tsp. black pepper

For the chicken and vegetables

6 chicken thighs, whole
2 bell peppers, any colour, cored and sliced
1 medium red onion, peeled and cut into wedges
6 cocktail tomatoes, cut in half. Leave whole if using smaller tomatoes.
3 small zucchini, cut into ½ -inch thick slices
10 baby potatoes, cut in half
½ cup Kalamata olives, pitted
140 g Feta cheese, cut into cubes or broken in to chunks
¼ cup chopped fresh parsley, optional for garnish

Instructions

Preheat oven to 400F/200C.
In a small bowl, mix together marinade ingredients. Remove ⅓ of a cup and set aside. Place chicken pieces in a large bowl, pour over remaining marinade, and mix to coat. Set aside while you prepare the other ingredients or refrigerate if letting it sit longer than 20 minutes.
Prepare the vegetables and arrange evenly on a baking tray or in a large baking dish. Drizzle with the rest of the marinade and toss to coat.
Remove chicken from marinade and arrange on top of the vegetables. Bake for 30 minutes. Remove from oven and add kalamata olives and feta cheese. Bake for 10 more minutes. Sprinkle with chopped parsley (optional) and serve.

Notes

Storage - Chicken can be stored for up to 3 days and vegetables for 5 days.

Freezing instructions - Chicken thighs can be frozen, in a sealed bag or container for up to 3 months. Defrost in the fridge overnight. Reheat in a 350F oven, covered in foil, for 30 minutes, or in the microwave. I don't recommend freezing the vegetables as they will become soggy after defrosting. Extra leftover vegetables are delicious added cold to a salad!

Marinating the chicken for a few hours or overnight will produce more flavor but it can be done for as little time as it takes to prepare the other vegetables when you don't have the time.

If using boneless chicken breasts or thighs bake the vegetables for 10 minutes before adding the chicken to the tray. They will take 20 - 25 minutes or until a quick read thermometer reaches an internal temperature of 165F (74C).

Nutritional Facts - are only an estimate and calculated using an online calculator. These calculations are including chicken skin and ⅙ of the vegetables.

Nutrition