Greek Sheet-Pan Chicken You Gotta Try in Your Pressure Cooker
This Greek Sheet-Pan Chicken recipe delivers tender, juicy chicken thighs and vibrant roasted vegetables tossed in lemony Greek marinade for a one-pan meal that's bursting with Mediterranean flavor.
Equipment
- 1 Sheet pan Large
Ingredients
Main Ingredients
- ¼ cup lemon juice juice of two lemons
- 2 teaspoons dried oregano
- 1 clove garlic minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra virgin olive oil
- 1 red onion sliced
- 1 zucchini cut into half moons
- 1 orange bell pepper thickly sliced
- 1 large tomato quartered
- to taste kosher salt
- to taste black pepper
- 6-8 boneless skinless chicken thighs
- ¼ cup pitted Kalamata olives
- ¼ cup pitted Castelvetrano olives
- 4 oz feta cheese cut into chunks
- ¼ cup chopped Italian parsley for garnish
Instructions
Instructions
- Preheat your oven to 425°F and position rack in the middle.
- Whisk together lemon juice, oregano, garlic, salt, pepper, and olive oil in a bowl to create marinade.
- Spread onions, zucchini, bell pepper, and tomato on a large sheet pan. Drizzle half the marinade over veggies, toss to coat.
- Season chicken with salt and pepper and place thighs on top of the vegetables.
- Scatter Kalamata and Castelvetrano olives and feta chunks over the pan.
- Drizzle remaining marinade over chicken and vegetables.
- Roast in the oven for 35 minutes until chicken is cooked through. Optionally broil for 2-3 minutes for more color.
- Remove from oven, spoon pan juices over chicken, garnish with parsley, and serve.
Notes
Swap veggies based on the season. Leftovers reheat well and are great for meal prep. Feta and parsley add the final punch.