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Sheet Pan Greek Chicken Meal

Sheet Pan Greek Chicken Meal

The ultimate weeknight comfort food, the Sheet Pan Greek Chicken Meal is bursting with flavor and easy to prepare. With juicy chicken marinated in zesty lemon and aromatic herbs, this dish is perfect for those busy nights. Your family will be asking for seconds!
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Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup Olive oil
  • 1/3 cup Lemon juice see notes
  • 1 tablespoon Greek Seasoning
  • 1 teaspoon Spike Seasoning or use another all-purpose seasoning of your choice
  • 1/2 teaspoon Dried thyme

Equipment

  • Frying Pan
  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. Start by mixing the olive oil, lemon juice, Greek seasoning, Spike seasoning, and dried thyme in a bowl. This marinade will not only flavor the chicken but also keep it juicy during cooking.
  2. Set aside a quarter cup of the marinade to use later. This will add an extra burst of flavor to the chicken and green beans before serving.
  3. Prepare your chicken thighs by trimming away any excess skin and fat. I like to use kitchen shears for this task; it makes the job much easier.
  4. Cut small slits through the skin on the top of each thigh to help the marinade penetrate the meat.
  5. Place the trimmed chicken thighs in a Ziploc bag with the remaining marinade. Let it marinate for four to eight hours, or if you're short on time, even thirty minutes will work.
  6. Once you're ready to cook, preheat your oven to 425°F (220°C). It’s essential for the chicken to come to room temperature before cooking, so drain it in a colander placed in your sink while the oven heats up.
  7. Spread the marinated chicken thighs on a large sheet pan and roast them in the oven for about eight minutes. This initial cooking time helps to sear the chicken.
  8. While the chicken is roasting, prepare your green beans. Trim the ends off and cut them in half for even cooking.
  9. Next, halve the cherry tomatoes. These will add a sweet burst of flavor to the final dish.
  10. After eight minutes, remove the sheet pan from the oven. Use paper towels to blot any moisture released from the chicken. This step is crucial for achieving that golden-brown finish.
  11. Add the green beans to the sheet pan and brush the chicken and green beans with the reserved marinade.
  12. Season everything with fresh-ground black pepper and a pinch of salt, keeping in mind that feta cheese will add saltiness later.
  13. Return the sheet pan to the oven and roast for an additional fourteen minutes. You want to keep an eye on the chicken to ensure it doesn’t dry out.
  14. As the cooking time nears the end, tuck the halved cherry tomatoes around the chicken and green beans. Aim to keep everything in a single layer for even cooking.
  15. Cook for another six minutes, or until the chicken is fully cooked and the green beans are tender. You can check the chicken for doneness with a meat thermometer; it should read 165°F (75°C).
  16. Finally, sprinkle with crumbled feta cheese before serving hot. The creamy cheese adds a delightful finish to the dish!

Notes

This dish is not only delicious but also versatile. Here are some helpful notes for making the best Sheet Pan Greek Chicken Meal.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best results.
  • Freezing: You can freeze the marinated chicken before cooking. Just make sure to thaw it in the refrigerator before cooking for best results.
  • Pairing: Serve this dish with a side of rice or a fresh Greek salad for a complete meal.
  • Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini based on seasonal availability.
  • Herb Additions: Fresh herbs like parsley or dill can be added before serving for an extra pop of flavor.
  • Serving Size: This recipe makes a generous serving for four but can easily be doubled for a crowd.