What I refer to as the “decadent salad” - a super rich and creamy vegetable…
Simple, elegant, easy and absolutely delicious – this Greek sheet pan chicken and vegetables recipe is an incredible weeknight dinner and certainly a crowd pleaser. Throwing together all your favorite vegetables with chicken thighs, olives, feta and seasoning couldn’t be easier.
Keeping with the recent theming for my Mediterranean style food, it was important to pop in a totally new recipe. With little to no mess and super flavorful ingredients, this sheet pan chicken is going to be a winner in any household. And if you’re not feeling the whole Greek vibe, any flavoring and topping of choice should work!
Sheet pan meals are becoming wildly popular. I can see why. Especially for busy moms, meal prep fans, and those who have limited space or cooking supplies. This meat and potato recipe pleases so many different people and it’s stunning even directly out of the oven.
I also love this recipe because it is the product of one of my other favorite hobbies…cleaning out the fridge! As long as you have some sort of protein, hearty vegetables, and seasoning or dressing of your picking, then you’re good to go. Chop and throw together any and all vegetables that need to be used along with some chicken that you forgot you bought last week and enjoy this for a few days.
Like I said, you can make it your own but here are some ways to mix up a sheet pan dinner:
- Add thick and hearty vegetables that add the balance of carbs to your complete meal. Some great options would include potatoes, yams, carrots or parsnips.
- Greens are usually my favorite thing on a plate but you want to choose wisely because you are cooking these for some time. Avoid leafy greens (kale would be fine closer to the end) but load up on broccoli, green beans and/or asparagus. These don’t take too long to cook but they definitely don’t wilt and get mushy fast.
- Water based vegetables are also great but know your cooking times for each and then cut them accordingly. I love adding any variety of color to the sheet. Onions, peppers, zucchini and summer squash are all great but they can be cut in larger pieces because they cook fast and you want to avoid them getting mushy.
- Super soft vegetables like tomatoes are great in this but only you decide how soft you want them. I cut them up and added them towards the end so they didn’t completely disintegrate.
- Flavor it UP! Herbs, spices and dressings really help make this dish more cohesive but feel free to get really creative. I also added some special other toppings like olives, feta, artichokes and then fresh herbs at the end.
- For the protein, find a forgiving piece of meat that won’t overcook while in a hot oven for some time. Thick pieces of salmon, pork, and chicken (thighs work the best) also pair well with tons of seasoning varieties as well as vegetables.
And that’s that. Really any vegetables you have on hand that you need to use work well for this. I really wanted to keep it in the Greek/Mediterranean genre so added fresh herbs at the end along with lemon took this meal over the top.
This turned out to be a simple and somewhat healthy dinner. Baked chicken and vegetables seem boring but I promise you, it’s amazing how this turned out!
- ½-1 pounds golden fingerling potatoes
- ¼ cup olive oil extra virgin
- 1 ½-2 pounds chicken thighs boneless, skinless
- 1 tablespoon salt divided
- 1 tablespoon black pepper divided
- 1 tablespoon garlic minced
- 1 tablespoon oregano dried, divided
- ½ teaspoon rosemary dried
- 1 large lemon zested and then sliced
- ½ medium zucchini cubed
- ½ medium summer squash cubed
- ½ large red bell pepper 1" pieces
- ½ large onion 1" pieces
- ½ pound asparagus halved
- ½ 14oz. can artichoke hearts drained, quartered
- ¾ cup cherry or grape tomatoes halved
- 6 ounces feta cubed or crumbled
- ½ cup kalamata olives pitted, halved
- 4-5 sprigs rosemary fresh
- 4-5 sprigs oregano fresh
- olive oil to drizzle (optional)
- lemon juice to drizzle (optional)
- sea salt optional
- cracked black pepper optional
- Preheat oven to 425°.
- Fill a large pot with water and bring to a boil with a dash of salt. Parboil the baby potatoes whole in the boiling, lightly salted water. Boil for 6 minutes. Remove and let cool.
- In a large skillet or cast iron skillet, drizzle olive oil and bring to high heat. Pan sear your chicken thighs for 1 minute on each side while seasoning with dried oregano, half tablespoon of salt and pepper. **If using skin-on chicken thighs, sear skin side down for about 2 minutes until skin is crisp, and then one minute on the other side. Remove chicken and set aside.
- Using a large baking sheet, drizzle about 1-2 tablespoons of olive oil on the sheet. Cut potatoes in half and set them in a large mixing bowl.
- Prepare additional vegetables such as zucchini, asparagus, squash, onions, peppers and artichokes and add to the bowl with the potatoes. Cut all vegetables to even sizes. Drizzle the bowl of vegetables with another tablespoon of olive oil, minced garlic, oregano, rosemary, lemon zest, half tablespoon salt and pepper. Toss all ingredients together and lay evenly on the baking sheet.
- Nestle chicken around the baking sheet with the vegetables and add slices of lemon and rosemary sprigs. Bake for 17-20 minutes until the chicken is almost cooked through and the potatoes are almost tender.
- Remove from the oven and add tomatoes, olives and feta. Add back into the oven for about another 10 minutes.
- Remove from the oven and top with fresh oregano leaves. Drizzle additional olive oil or lemon juice on the tray if desired and serve hot.