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Greek Sheet Pan Chicken Thighs And Vegetables

Greek sheet pan chicken thighs and vegetables is a quick, healthy and delicious dinner option for people who want to enjoy a healthy mediterranean dinner at home.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Course Dinner
Cuisine greek, Mediterranean
Servings 4
Calories 564 kcal

Ingredients
  

  • 4 large boneless skinless chicken thighs
  • 1 tsp olive oil to coat the pan
  • 2 stalks celery, chopped
  • 4 large russet potatoes, peeled and cut into 1 inch cubes any variety of potato is fine
  • 1 large zucchini, stem removed and chopped into cubes
  • 1 large yellow onion, chopped
  • handful of feta cheese, crumbled
  • thyme for garnish
  • 3/4 cup chicken broth (water can also work, but will be less flavorful)

Ingredients For Marinade

  • 6 tbsp extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice, rinds reserved
  • 1 tbsp red or white wine vinegar
  • 5 cloves peeled garlic, minced or pressed through garlic presser
  • 1 tbsp fresh thyme, stems removed and minced
  • 1 tsp italian seasoning or dried oregano
  • 1/4 tsp table salt or pink Himalayan salt
  • fresh cracked pepper

Instructions
 

Make The Marinade

  • Pour the olive oil into a medium sized bowl. Add the fresh squeezed lemon juice, wine vinegar, garlic, thyme, Italian seasoning and salt/pepper. Mix well.
  • Save the lemon rinds from juicing for the baking sheet.

Marinade The Chicken

  • Place the chicken thighs into a resealable bag. Pour over half of the marinade, reserving the other half. Close the bag and work the marinade into the chicken. Allow the chicken to marinade in the refrigerator for at least half an hour, or overnight.

Cook:

  • Pre-heat the oven to 425 degrees F. Heat a large stainless-steel skillet over medium-high heat. Add 1 tsp of olive oil (just enough to coat the pan) and move it around so it coats the entire bottom of the pan. Using tongs, add the marinaded chicken thighs to the hot pan. Allow them to cook on each side until beginning to turn golden brown, about 4 minutes per side.
  • Transfer the chicken to a parchment lined baking sheet. Immediately pour the chicken broth into the hot pan and turn the heat off. Using a wooden spoon, scrape off all of the brown bits on the bottom of the pan. Set the pan sauce aside.
  • Toss the cubed potatoes, zucchini, onions and celery with the remaining olive oil marinade. Pour them onto the baking sheet around the chicken thighs. Add the reserved lemon rinds to the baking sheet.
  • Cook until the chicken thighs are 165 degrees F, and the potatoes are cooked through, typically 35-40 minutes. When done, sprinkle the feta cheese over everything and garnish with thyme (optional).
  • Plate the chicken and veggies, then pour the reserved pan sauce over the top. Enjoy!

Notes

TIP:
  • Don't use a non-stick pan to sear the chicken.  We want bits of the chicken to stick to the pan to flavor it before we de-glaze it with chicken broth for the most flavor possible!  A stainless-steel pan or a cast iron dutch oven is the best option for this step.

Nutrition

Calories: 564kcalCarbohydrates: 48gProtein: 28gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 108mgSodium: 430mgPotassium: 1489mgFiber: 5gSugar: 6gVitamin A: 288IUVitamin C: 39mgCalcium: 85mgIron: 4mg
Keyword sheet pan chicken thighs, sheet pan dinner
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