Description
This Sheet-Pan Greek Chicken & Veggies recipe is the weeknight dinner hero you didn’t know you needed. Juicy chicken, colorful veggies, olive oil, and fragrant oregano roast together in one pan for a healthy, hands-off meal that’s packed with flavor. It’s perfect for busy nights when you want something fresh, filling, and fuss-free.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
1 red onion, sliced
2 bell peppers, sliced (any color)
1 zucchini, sliced into half moons
3 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Optional: lemon wedges, crumbled feta, fresh parsley for garnish
Instructions
Preheat oven to 425°F (220°C).
On a large sheet pan, combine chicken, onion, bell peppers, and zucchini.
Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
Spread everything in a single layer.
Roast for 25–30 minutes, flipping halfway through, until chicken is cooked through and veggies are tender.
Optional: top with feta, parsley, and a squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 330 / Serving
- Fat: 20g / Serving
- Carbohydrates: 9g / Serving
- Fiber: 3g / Serving
- Protein: 30g / Serving