Easy Mediterranean Greek Sheet Pan Chicken Dinner | Kitchen Gadgets HQ

The video linked above from Downshiftology is a fantastic visual guide for mastering the timing.

Ingredients (Serves 4 people)

• The Protein & Marinade:
  • 6 Bone-in, skin-on Chicken Thighs
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice (juice from 1 fresh lemon)
  • 4-5 Garlic Cloves (minced)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dijon Mustard
• The Roasted Vegetables & Finishing Touches:
  • 1 Yellow Bell Pepper (cut into 1-inch bite-sized chunks)
  • 1/2 large Red Onion (cut into thick wedges)
  • 1 large Zucchini (sliced into thick half-moons)
  • 1 pint Cherry Tomatoes (whole)
  • 1/2 cup Pitted Kalamata Olives
  • 1/4 cup Feta Cheese (crumbled)
  • 2 tbsp Fresh Parsley (chopped, for garnish)

Step-by-Step Instructions

• Step 1: Preheat and whisk the marinade Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, black pepper, and Dijon mustard until blended.
• Step 2: Marinate the chicken thighs Place your bone-in chicken thighs into a bowl. Scoop about two-thirds of the garlic-lemon marinade over the chicken, making sure to get plenty of the minced garlic on each piece. Use your hands to toss until coated evenly. Let it marinate at room temperature for 15 to 20 minutes while you prep the vegetables.
• Step 3: Prep and dress the vegetables Chop the yellow bell pepper into 1-inch chunks, slice the red onion into thick wedges, and cut the zucchini into thick half-moons. Scatter all three vegetables directly onto a large rimmed sheet pan along with the whole cherry tomatoes. Drizzle the remaining one-third of the marinade over the top and toss with your hands until every piece is lightly coated.
• Step 4: Arrange and first bake Nestle the marinated chicken thighs onto the sheet pan right among (or slightly resting on top of) the vegetables. Place the pan in the oven and bake at 425°F (220°C) for 30 minutes.
• Step 5: Add olives, feta, and finish roasting Pull the sheet pan out of the oven. The chicken should be lightly golden and the tomatoes blistered. Scatter the pitted Kalamata olives and crumbled feta cheese all over the pan. Return to the oven for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are caramelized.
• Step 6: Garnish and serve Remove from the oven, sprinkle chopped fresh parsley across the top, and serve immediately. Enjoy as a complete meal on its own, or serve over a bed of steamed rice or grain bowl.

Kitchen Gadgets & Pro Tips

• Instant Temperature Accuracy: Bone-in chicken thighs need to reach an internal temperature of 165°F (74°C) to be fully safe and juicy. A waterproof Digital Instant-Read Meat Thermometer gives you an accurate reading in under 3 seconds so you never overcook or undercook your dinner.
• Superior Heat Retention with Steel: Thin pans can warp or flex under high heat, causing oil and marinade to pool in the corners. Using a Steel Baking Sheet provides maximum heat retention and warp resistance, ensuring your vegetables roast evenly with a beautiful caramelized crust without scorching.
• Effortless Lemon Juice Extraction: Fresh lemon juice is crucial for the marinade, but squeezing lemons by hand can leave seeds behind and tire out your wrist. A Lemon Squeezer extracts every drop of juice easily while catching all seeds automatically.