Sheet Pan Greek Chicken with Loaded Veggies Recipe
This dish is the perfect weeknight meal. It is so simple to make and the whole family will love it.
Ingredients
- 6 chicken thighs, bone in skin on
- 1 head garlic
- 6 Brussels sprouts
- 1 green or yellow zucchini
- 1 acorn squash, unpeeled or 1 sweet potato,
- peeled or half of each
- ¼ cup black kalamata olives
- 1 lemon, cut in wedges
- 1 red onion, cut into wedges
- For the marinade
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tbsp. red wine vinegar
- 1 tbsp. dried oregano
- 2 cloves garlic, minced
- 2 tsp. sea salt
- Plenty of freshly ground pepper
- Additional olive oil, salt and pepper
Instructions
- 1
Mix all the marinade ingredients together in a zip top bag.
- 2
Place the chicken pieces in the zip top bag with the marinade. Let marinade for 45 min at room temperature or up to 12 hours in the fridge. If you are marinating it in the fridge, bring it to room temperature for 45 minutes before cooking it.
- 3
When you are ready to cook the chicken, preheat the oven to 375˚F Convection Roast, Convection or 400˚F Regular Bake.
- 4
Cut the head of garlic in half through the circumference so that the cloves of garlic are exposed on both halves, place on a cookie sheet.
- 5
Cut the Brussels sprouts in half, place on the sheet. Cut the zucchini into 4-5 large chunks on an angle.
- 6
Cut the acorn squash or sweet potato in wedges. Place on the sheet.
- 7
Place the olives, lemon wedges and red onion wedges on the sheet.
- 8
Drizzle additional olive oil all over the veggies, toss to coat and arrange on the sheet so that all the veggies are mixed up.
- 9
Arrange the chicken pieces amongst the vegetables.
- 10
Pour the marinade in the bag all over the chicken and veggies.
- 11
Sprinkle everything with additional salt and plenty of freshly ground pepper.
- 12
Bake for 50-60 minutes or until the skin on the chicken is deeply coloured. Serves 4
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Sheet Pan Greek Chicken with Loaded Veggies?
This Sheet Pan Greek Chicken with Loaded Veggies recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sheet pan greek chicken with loaded veggies ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.