Greek chicken sheet-pan meal with garlic sauce

Greek chicken sheet-pan meal with garlic sauce

Sheet pan meals are so quick and easy: one pan, no fuss, no mess. This one combines juicy chicken, fresh veggies, and the classic Greek flavors of feta cheese, olive oil, garlic, lemon, and oregano. Serve it with a generous dollop of garlic sauce and it's sure to become a family weeknight favorite dinner.

Greek chicken sheet-pan meal with garlic sauce

Sheet pan meals are so quick and easy: one pan, no fuss, no mess. This one combines juicy chicken, fresh veggies, and the classic Greek flavors of feta cheese, olive oil, garlic, lemon, and oregano. Serve it with a generous dollop of garlic sauce and it's sure to become a family weeknight favorite dinner.
USMetric
4 servingservings

Ingredients

Chicken and marinade
  • 5 tbsp 5 tbsp olive oil
  • 1 1 lemon, zest and juicelemons, zest and juice
  • 3 3 garlic clove, mincedgarlic cloves, minced
  • 2 tbsp 2 tbsp dried oregano
  • 1¾ lbs 800 g boneless chicken thighs, cut into 1" (2.5 cm) pieces
  • salt and pepper, to taste
Vegetables
  • 1 (4 oz.) 1 (110 g) yellow onion, cut in wedgesyellow onions, cut in wedges
  • 1 (5 oz.) 1 (140 g) green bell pepper, slicedgreen bell peppers, sliced
  • 2 (8 oz.) 2 (230 g) tomato, slicedtomatoes, sliced
  • 5 oz. 140 g feta cheese, crumbled
  • 3 oz. (23 cup) 85 g (150 ml) olives
Garlic sauce
  • ½ cup 120 ml Greek yogurt
  • ½ cup 120 ml mayonnaise
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • salt and pepper
Serving
  • fresh thyme (optional)
  • 1 1 lemon, in wedgeslemons, in wedges (optional)
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Instructions

Instructions are for 4 servings. Please modify as needed.

Chicken and marinade

  1. In a medium-sized bowl, or a large plastic bag, mix together the olive oil, lemon zest and juice, garlic, and oregano. Add the chicken thighs, and toss to coat.
  2. Cover or seal, and place in the fridge for at least 1 hour, or overnight for maximum flavor.
  3. Vegetables

  4. Preheat oven to 375°F (200°C). Line a large sheet pan with parchment paper.
  5. Place the onion wedges and bell pepper slices on the sheet pan. Add the chicken and completely coat the vegetables with the marinade. Bake on the middle rack, uncovered, for 20 minutes.
  6. Remove sheet pan from the oven. Evenly scatter the tomatoes, feta cheese, and olives around the chicken. Bake for another 10 minutes or until the cheese is lightly browned.
  7. Garlic sauce

  8. In a medium-sized bowl, whisk together the Greek yogurt, mayonnaise, and garlic. Season with salt and pepper, to taste.
  9. Serving

  10. Serve the chicken and vegetables, with the garlic sauce on the side. Garnish with fresh thyme and lemon wedges.

Tip

This dish is perfect for meal prepping. Make a big batch and save it for lunch or put the left-overs in the freezer. The sauce doesn't freeze well so make a new batch or just serve it with mayo mixed with some garlic powder for an even easier sauce.

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2 comments

  1. Diane
    Made this tonight and it was FABULOUS! Omitted green peppers (not a fan) & separately broiled some zucchini rounds. Feta didn't brown so put it under the broiler for a min or so. Had my doubts on the garlic sauce, but I've got to say, it really brought the meal together and added so much extra satisfying flavor. Will definitely make it again & looking forward to leftovers for lunch tomorrow. Love these simple, tasty recipes.
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    Made this tonight and it was FABULOUS! Omitted green peppers (not a fan) & separately broiled some zucchini rounds. Feta didn't brown so put it under the broiler for a min or so. Had my doubts on the garlic sauce, but I've got to say, it really brought the meal together and added so much extra satisfying flavor. Will definitely make it again & looking forward to leftovers for lunch tomorrow. Love these simple, tasty recipes.

    Thanks for sharing this awesome review! I'm also a big fan of popping things under the broiler for a bit of extra color.

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