Sheet Pan Greek Chicken

Why make a big pile of dishes when you can make an amazing one-pan dinner? This Greek chicken sheet pan recipe comes together quickly, making it a perfect weeknight option. And did we mention it’s packed with flavor? Go ahead and make it tonight.

Level

Beginner

Prep Time

25 minutes

Cook Time

30 minutes

Serves

2-4

Cook it With Our

15.5 x 10.5 Inch Seasoned Cast Iron Baking Pan

Ingredients

Printer-friendly

Chicken Marinade

2 tablespoons olive oil

Juice and zest of one lemon

2 tablespoons pepperoncini liquid

6 cloves garlic, minced

1 tablespoon oregano, finely chopped

½ teaspoon red pepper flakes

Salt & pepper

Sheet Pan Chicken

2 pounds boneless skinless chicken thighs

1 tablespoon olive oil, plus more for pan

2 medium zucchini, sliced into half moons

1 pint cherry tomatoes

1 medium red onion, sliced

¼ cup pepperoncini, sliced

½ cup parmesan cheese, divided

½ cup chicken broth

1 cup orzo, uncooked

½ cup crumbled feta cheese, divided

Lemon zest

Salt & pepper

Sheet Pan Chicken

2 pounds boneless skinless chicken thighs

1 tablespoon olive oil, plus more for pan

2 medium zucchini, sliced into half moons

1 pint cherry tomatoes

1 medium red onion, sliced

¼ cup pepperoncini, sliced

½ cup parmesan cheese, divided

½ cup chicken broth

1 cup orzo, uncooked

½ cup crumbled feta cheese, divided

Lemon zest

Directions

Preheat the oven to 425˚F with a cast iron baking pan inside.

Make the marinade. In a large bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, pepperoncini liquid, garlic, oregano, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper.

Add chicken thighs and toss to coat. Set aside while you prep the remaining ingredients.

Toss together zucchini, red onion, tomatoes, and pepperoncini with 1 tablespoon olive oil, ¼ cup parmesan cheese, ¼ cup feta cheese and chicken broth; season with salt and pepper.

Carefully remove the baking pan from the oven. Add a bit of olive oil and sprinkle evenly with orzo. Scatter veggies around the pan, top with chicken thighs, and pour remaining marinade over the top.

Bake for 20 to 25 minutes or until the chicken reaches 165˚F and the veggies are tender.

Remove the pan, sprinkle remaining parmesan cheese and return to the oven. Broil for 2 to 3 minutes, or until the feta is golden and beginning to brown.

Remove from the oven and garnish with lemon zest. Serve from the pan.