Are you looking for an easy weeknight meal? This Sheet Pan Greek Chicken is a savory blend of garlic, oregano, and lemon. The chicken is moist and tender with a wonderful Greek flavor. I like to serve this dish with steamed rice. I love that the vegetables are cooked with the chicken. It’s easy to make and flavorful!
Sheet Pan Greek Chicken
Servings: 6 servings
Ingredients
- 3 chicken breast
- 1 zucchini sliced
- 1 squash sliced
- 1/2 cup olive oil
- 3 Tbs lemon juice
- 2 Tbs red wine vinegar
- 6 cloves garlic minced
- 5 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp ground coriander
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- Add olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, thyme, coriander, and salt in a small bowl.
- Slice the zucchini and squash and put them into a gallon-size bag. Pour the marinade on top, close the bag, and ensure the vegetables are coated.
- Cut the chicken into cutlets and add to the bag with the vegetables. Coat the chicken with the marinade and let it sit for about 15-20 minutes.
- Grease a sheet pan with vegetable oil and arrange the chicken and vegetables on the pan. Pour the remaining marinade over the top
- Bake for 20 minutes until the internal temperature reaches 165 degrees.
- Serve with rice.
Notes
This Sheet Pan Greek Chicken is sure to satisfy any appetite. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you want a delicious dessert to pair with this dish, check out my Endless Summer Cookie Bars recipe here.
