Greek Chicken Sheet Pan Dinner

Greek Chicken Sheet Pan Dinner
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Calories 326 cals
Total Fat 21 g
Cholesterol 98 mg
Dietary Fiber 3 g
Sodium 1034 mg
Protein 19 g
Total Carbohydrate 13 g

Prep Time: 15 Minutes

Time to Table: 45 Minutes

Serves: 4


  • 4 bone-in chicken thighs
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 large red bell pepper, sliced
  • 1 red onion, sliced
  • 1 large zucchini, cut in thick slices
  • 1/2 lemon, cut into thick slices
  • 1/3 cup crumbled Feta cheese
  • 1/4 cup pitted Kalamata olives
  • 3/4 cup Daisy Sour Cream
  • 3/4 cup shredded unpeeled cucumber, drained
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced garlic


Heat the oven to 425 degrees. Coat a large rimmed baking sheet with nonstick cooking spray. Add the chicken. Combine the oil, garlic, oregano, 1 teaspoon salt and pepper in a large bowl. Lightly brush over the chicken. Add the red bell pepper, onion, zucchini and lemon to the remaining oil mixture and toss to coat. Place around the chicken. Bake for 30 minutes and then sprinkle with the cheese and olives. Continue baking an additional 10 to 15 minutes or until the chicken is no longer pink in the center and the vegetables are tender. Meanwhile, combine the sour cream, cucumber, lemon juice, ½ teaspoon minced garlic, and ¼ teaspoon salt in a small bowl. Serve the chicken and vegetables with the sauce.


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