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Now THIS is a tasty dinner!

I have to say this is one of the easiest and tastiest recipes I've found in a while. I found it on this web site, and I'm looking forward to poking around there to find other gems they may have. It was very easy to make although I did increase the amount of veggies and substituted the chicken I had on hand for the thighs specified in the recipe. (I think there's a chicken thigh shortage based on my last visit to our local grocery store.) I believe it's versatile enough that it could be varied by swapping some or all of the veggies for another. And next time I believe I'll reduce the oil a bit. But believe you me, it was tasty! 

Here are before-and-after photos for your viewing pleasure.

Greek Sheet Pan Chicken Dinner


  • 1/2 cup olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 chicken thighs, bone-in, skin-on
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 1/2 large red onion, thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup feta cheese
  • 2 tablespoons finely chopped fresh parsley


  • Preheat the oven to 425 F (220 C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustrd, salt, and pepper.
  • Place the chicken thighs in a bowl and pour 2/3 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 10-15 minutes.
  • While the chicken is marinating, spread the veggies onto a baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
  • Add the chicken thighs to the baking sheet, nestling them in amidst 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 10-15 minutes, or til the veggies are softened and the chicken is cooked to 165 F.
  • Sprinkle with chopped fresh parsley  before serving.


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  1. Good morning, I bet that has so much flavor especially when the juices of the chicken flow through the veggies!!
    Have a great week!

  2. Hi Sue
    This looks like a delicious combination of vegetables along with the chicken. I think a bird flu spread by geese this spring has caused the chicken shortage--at least that happened in my area as many chickens had to be sadly destroyed. I like sheet pan bakes very much and have tried a variety over the years. In fact, I've devoted a Pinterest board to them from appetizers to desserts.

  3. I like recipe's with ease. Thank you for sharing. This looks like it did taste so good.

  4. Looks and surely must be delicious. Agree it seems a bit heavy on the oil. I love Kalamata olives but we have an olive-hater in the family.

  5. oh nice, looks like a good old kiwi roast. One of our favourites

  6. I love things you can chuck in the oven and then go and do other things....and not much washing up either!

  7. Looks tasty! I should try this, thanks for the recipe.

  8. That looks fabulous. Thanks for the recipe. Going to try this.

    Thank you for hosting the Wordless Wednesday Blog Hop.

    Have a fabulous Wordless Wednesday and rest of the week. ♥

  9. Certainly looks tasty, and I like the idea of only one baking tray. Enjoy your week, stay safe, and thankyou again for the link up.

  10. That sure does look tasty! Thank you for the recipe, Sue. I hope you and the kitties are doing well.

  11. Thanks for hosting. Have a good week.

  12. Looks delicious , Thanks a lot for sharing :)

  13. It looks very pretty, that is for sure!

  14. Thanks for the recipe, that sure looks tasty!

  15. That does look very tasty!


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