Greek Sheet Pan Chicken Dinner

One of our family favorites! No olives in our house, but we double the veggies and serve with Minnesota black wild rice. I recommend slicing the veggies a bit smaller than pictured and the tomatoes at least in half - it helps it get juicy/saucy which is delicious in the rice when served. We often make 2 pans, because it freezes great!!

I had some green grape tomatoes, so used them and red pepper instead of yellow. Very tasty and easy.

Loved it! Will make again and share with friends.

So good, did not use onions, added cauliflower instead. Followed directions snd it turned out perfectly 👌

Devine dish. Highly recommend. The kalamata olives, lemon, and feta really set the flavor off. I could not get a fresh zucchini, so I used a bag of frozen zucchini and yellow squash. I skipped yellow pepper because I already had yellow;) Also skipped the red onion because of heartburn and smell. Next time, oh yes, there will definitely be a next time, I'm adding an entire sheet with just the veggies. No leftovers, but I was asked twice if any were available. Bought the downshiftology recipe book from Amazon, which I also highly recommend.

As others have said I cooked chicken separately and added the tomatoes and olives for the last 10 minutes with the fete.I wasn’t getting much of the marinade flavours so next time I’ll make a bit extra, add more lemon and marinade longer. Personally I would also add more fete and olives. Will definitely make this again though.

Based on other suggestions, added tomatoes later. Was very tasty.

Easy to make, chicken had good flavour. Wouldn’t bake tomatoes next time Used chicken breast cut in half length

Delicious!

This dish came out awesome. I added in mushrooms and probably did a little more lemon juice and garlic than what the recipe called for. I served it over plain white rice.

I added artichoke hearts and used chicken breast instead. Chicken breast only takes 25 minutes in the oven. Super delicious!

Next time I will add more feta

Made with chicken breast, potatoes, zucchini, mushrooms, onions, tomatoes, kalamata, feta, orange bell pepper.

We used a mix of chicken Brest and thighs. The marinade was really yummy. Savory. Good for anytime.

Saw some reviews and added more vegetables, taste was very good, made it with chicken breast, took around 30 minutes in the oven. We also are big fans of feta so added a lot more :) I didn’t mind the liquid, poured it over the rice for extra flavor

I would double the veggies!

I used roasted tomatoes instead of fresh as several reviewers said the tomato made the dish watery. I added yellow squash to the dish. I loved it. DH isn’t a huge Greek chicken fan so it wasn’t his favorite. I loved it.

The concept is great, flavors are great, but the veggies were VERY mushy and watery by the time everything was done. The tomatoes add too much water. I will try this again and omit tomatoes. I added mushrooms, and that was a nice touch. I'm trying to think of a way to eliminate the watery veggies. Maybe just bake the chicken and saute the veggies?

Delicious 😋 I used 3 quartered tomatoes, 3 Zucchini, red capsicum, mushrooms, bag spinach and Olives. I will put this one on my go to list for sure 😍 I made with mixed roast veg. but could maybe add some chats for a one dish meal.

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper. Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes. While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F. Sprinkle the chicken and vegetables with chopped fresh parsley before serving. CALORIES: 454kcal, CARBOHYDRATES: 10g, PROTEIN: 26g, FAT: 35g, SATURATED FAT: 9g, POLYUNSATURATED FAT: 6g, MONOUNSATURATED FAT: 17g, TRANS FAT: 1g, CHOLESTEROL: 147mg, SODIUM: 767mg, POTASSIUM: 671mg, FIBER: 3g, SUGAR: 4g, VITAMIN A: 810iu, VITAMIN C: 73mg, CALCIUM: 92mg, IRON: 3mg

This was spectacular! I made it once as listed, and made changes for the second one: left out chicken and olives, added mushrooms and a can of chickpeas, added olives at serving. Put on top of a generous spoonful of hummus, and it made a fantastic hummus bowl!

Very flavorful and easy!

Less time in oven, make more marinade than you’d normally make. VERY YUMMY!

Very tasty and good for a midweek meal

Didn't add olives....added mushrooms. Really good 👍🏼

Served with rice! Also will add a bit more salt to the chicken marinade next time.

So delicious! We like to add Whole Bella mushrooms to it also.

So good!! Definitely recommend with some golden turmeric rice instead of white rice

It was really easy to make. It is good but I think it probably needs a little more of the marinade.