Greek sheet pan chicken

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Breasts are leaner; bone-in pieces are often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat; ricotta can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point; canola is often cheaper.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories; canned options are budget-friendly.

Preheat the oven to 425°F (220°C).

Pat chicken thighs dry and season with salt, black pepper, oregano, and paprika.

Drizzle olive oil over the chicken and rub in the seasonings.

Slice red onion, bell peppers, and zucchini into bite-sized pieces.

Place the seasoned chicken on a large sheet pan.

Arrange the sliced vegetables around the chicken on the pan.

Halve the cherry tomatoes and scatter them over the chicken and vegetables.

Drizzle more olive oil over the vegetables and season with salt and pepper.

Bake in the preheated oven for 30-35 minutes, until the chicken is cooked through and vegetables are tender.

Remove from the oven and sprinkle with crumbled feta cheese and black olives.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens