Sheet Pan Greek Chicken with Roasted Spring Vegetables
A flavorful and colorful dish featuring marinated chicken and a variety of spring vegetables, all roasted together on a single sheet pan for easy cleanup and maximum flavor.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in, skin-on
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (2 teaspoons) dried oregano
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) cherry tomatoes
- (1) medium zucchini, sliced
- (1) medium bell pepper, chopped
- (1) medium red onion, cut into wedges
- (1 cup) asparagus, trimmed
- (1/4 cups) feta cheese, crumbled
- (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Add 2/4 teaspoon black pepper.
- 3
Add 4 chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes while preparing the vegetables.
- 4
On a large sheet pan, arrange 1 cup cherry tomatoes, 1 medium zucchini (sliced), 1 medium bell pepper (chopped), 1 medium red onion (cut into wedges), and 1 cup asparagus (trimmed). Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to combine.
- 5
Place the marinated chicken thighs on top of the vegetables on the sheet pan, skin side up.
- 6
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender.
- 7
Remove from the oven and sprinkle 1/4 cup crumbled feta cheese over the chicken and vegetables. Return to the oven for an additional 5 minutes to melt the cheese.
- 8
Garnish with 2 tablespoons fresh parsley before serving.
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