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Easy Sheet Pan Greek Chicken with Zucchini and Feta

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This Easy Sheet Pan Greek Chicken with Zucchini and Feta is a quick and delicious weeknight dinner that brings back the flavors of a beloved Greek restaurant. Juicy chicken thighs, caramelized zucchini, and crispy feta cheese come together on one pan for a meal that’s both simple and impressive.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 3–4 medium zucchini, sliced into ½-inch thick rounds
  • 6–8 oz (170-225g) block feta cheese, crumbled or cut into ½-inch cubes
  • 2 large lemons (juice of 1, other sliced into thin rounds)
  • ¼ cup (60ml) extra virgin olive oil
  • 2 teaspoons dried oregano (or 2 tablespoons fresh, chopped)
  • 4 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 medium red onion, cut into wedges
  • 1 cup (150g) cherry tomatoes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 2 teaspoons of dried oregano, 4 minced garlic cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the chicken thighs and toss to coat well. Let them sit at room temperature while you prep the vegetables (about 10 minutes).
  3. In a medium bowl, combine the sliced zucchini, red onion wedges, and cherry tomatoes (if using). Drizzle with the remaining 1 tablespoon of olive oil, a pinch of salt, and a sprinkle of oregano. Toss gently to coat.
  4. Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece. Scatter the seasoned vegetables around the chicken. Place the lemon slices on top of the chicken and vegetables.
  5. Roast for 25 minutes. Remove the pan from the oven and carefully flip the chicken pieces using tongs. Give the vegetables a quick stir. Return the pan to the oven.
  6. After another 10 minutes (35 minutes total cooking time), remove the pan from the oven. Scatter the crumbled or cubed feta cheese over the top of the chicken and vegetables.
  7. Return the pan to the oven for a final 5-10 minutes, until the feta is softened and lightly browned, and the chicken skin is deeply golden and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  8. Remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with fresh parsley or dill if desired, and serve immediately.

Notes

Pat the chicken dry before marinating for crispier skin. Don’t skip the resting time after roasting. For best results, use a block of feta in brine rather than pre-crumbled. If using chicken breasts, reduce cooking time by about 10 minutes and check for doneness at 165°F (74°C).

Nutrition

Keywords: sheet pan dinner, Greek chicken, zucchini, feta, easy weeknight meal, Mediterranean, one pan meal

Find it online: https://recipebelle.com/easy-sheet-pan-greek-chicken-with-zucchini-and-feta/