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Easy Greek Chicken Souvlaki Sheet Pan Dinner

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A quick and flavorful Greek-inspired sheet pan dinner featuring juicy chicken thighs and roasted vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, sliced into thick half-moons
  • 1 cup cherry tomatoes (optional)
  • Fresh parsley, chopped (for garnish)
  • Tzatziki sauce or Greek yogurt (store-bought or homemade)
  • Warm pita bread or cooked rice (optional)

Instructions

  1. In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. Add chicken thighs and toss until fully coated. Let sit at room temperature for 10-15 minutes or refrigerate up to 2 hours.
  2. Chop red onion into wedges, slice bell peppers, and cut zucchini into thick half-moons. Toss vegetables (except cherry tomatoes) with a little olive oil, salt, and pepper in a separate bowl.
  3. Preheat oven to 425°F (220°C).
  4. Spread marinated chicken thighs in a single layer on one side of a rimmed sheet pan. Spread tossed vegetables on the other side, ensuring they are not crowded. Scatter cherry tomatoes over the veggies if using.
  5. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), flip the chicken and stir the vegetables for even cooking. Chicken should reach an internal temperature of 165°F (74°C).
  6. Remove from oven and let chicken rest for 5 minutes. Sprinkle chopped fresh parsley over everything. Serve with warm pita and a dollop of tzatziki or Greek yogurt.

Notes

Marinate chicken for at least 10 minutes for best flavor. Cut vegetables uniformly for even roasting. Avoid overcrowding the pan to prevent steaming. Let chicken rest after roasting to keep it juicy. Use a meat thermometer to ensure chicken reaches 165°F (74°C). For gluten-free, omit pita or use gluten-free pita. For dairy-free, substitute tzatziki with lemon-tahini sauce.

Nutrition

Keywords: Greek chicken, souvlaki, sheet pan dinner, easy weeknight meal, roasted vegetables, Mediterranean, quick dinner

Find it online: https://elaraeats.com/easy-greek-chicken-souvlaki-sheet-pan-dinner-recipe-for-perfect-weeknight-meals/