Description
A vibrant one-pan Mediterranean feast featuring tender marinated chicken, roasted vegetables, briny olives, and tangy feta cheese. This easy sheet pan meal delivers bold Greek flavors with minimal cleanup!
Ingredients
Units
Scale
For the Marinade
- 6 tbsp olive oil (3 fl oz)
- 4 cloves garlic, minced (16 grams)
- 1 lemon, juiced
- 1/2 tbsp Grey Poupon dijon mustard (8 grams)
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
For the Main Dish
- 1 1/2 lbs chicken breast
- 1 1/2 lbs baby red potatoes, quartered
- 1 medium zucchini, chopped (200 grams)
- 1 pint cherry tomatoes (300 grams)
- 1/2 medium red onion, sliced into wedges (55 grams)
- 3 oz feta cheese, crumbled
- 1/2 cup pitted kalamata olives (75 grams)
- 1 lemon, sliced
- Fresh chopped parsley for garnish
Instructions
- Prepare the Chicken
Pound chicken breasts to an even thickness, about 1/2-3/4″. This ensures they cook evenly and stay tender. Whisk all marinade ingredients together in a bowl until well combined. Pour 2/3 of the marinade over the chicken, making sure each piece is evenly coated. Cover the chicken and place in the refrigerator to marinate while you prepare the other ingredients. - Preheat and Prep
Preheat your oven to 425°F. This high temperature will help achieve nice browning on both the vegetables and chicken. While the oven is heating, toss all the vegetables (potatoes, zucchini, cherry tomatoes, and red onion) with the remaining 1/3 of the marinade, ensuring they’re well coated with the flavorful mixture. - Start with Vegetables
Spread the marinated vegetables in a single layer on a large sheet pan. For best results, make sure they aren’t overcrowded – use two sheet pans if necessary to give the vegetables room to brown rather than steam. Place the vegetables in the preheated oven and bake for 15 minutes to give them a head start. - Add the Chicken
After 15 minutes, remove the sheet pan from the oven. Toss the partially cooked vegetables with a spatula and push them to the sides of the pan. Place the marinated chicken in the center of the pan, pouring any remaining marinade over it. Return the pan to the oven and bake for another 16-18 minutes, or until the chicken reaches an internal temperature of 165°F. - Broil to Finish
Turn the oven to broil and broil the sheet pan for 2-4 minutes to help brown the chicken and add a delicious caramelized finish to the vegetables. Watch carefully to prevent burning. - Add Final Touches and Serve
Remove the sheet pan from the oven. Sprinkle the crumbled feta cheese and kalamata olives over the hot chicken and vegetables. Add the lemon slices and garnish with fresh chopped parsley. Serve immediately for the best flavor and texture.
Notes
- For extra flavor, marinate the chicken for up to 8 hours in the refrigerator.
- If you prefer more browned vegetables, use two sheet pans to avoid overcrowding.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This meal is delicious served with tzatziki sauce or warm pita bread on the side.
- For a lower carb option, substitute cauliflower florets for the potatoes.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 485
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
