Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless, skinless chicken thighs (about 6) or 1 3/4 lb boneless, skinless chicken breasts (about 4)
- 4 tbsp extra-virgin olive oil, divided
- 1 lemon (zest + 3 tbsp juice), plus wedges for serving
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 2 medium zucchini, sliced 1/2-inch thick
- 2 bell peppers, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 2 cups cherry tomatoes
- 3/4 cup crumbled feta (about 3 oz)
- 1/4 cup chopped fresh parsley
- Choose one side: 1 cup whole-wheat couscous + 1 1/4 cups broth/water or 1 cup quinoa + 1 3/4 cups broth/water
Do This
- 1. Heat oven to 425°F and line a rimmed sheet pan with parchment.
- 2. Toss chicken with 2 tbsp olive oil, lemon zest/juice, garlic, oregano, 1 tsp salt, and 1/2 tsp pepper.
- 3. Toss zucchini, peppers, onion, and tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the sheet pan.
- 4. Nestle chicken into veggies; roast 20 minutes.
- 5. Flip chicken, stir veggies; roast 12 minutes more (breasts) or 15 minutes more (thighs), until chicken hits 165°F (breasts) or 175°F (thighs).
- 6. Meanwhile cook couscous (5 minutes off heat) or quinoa (15 minutes simmer + 5 minutes rest).
- 7. Rest chicken 5 minutes, then finish with feta, parsley, and lemon; serve over couscous or quinoa.
Why You’ll Love This Recipe
- Big flavor, low effort: Lemon, garlic, oregano, and olive oil do the heavy lifting.
- All-in-one sheet pan: Chicken and veggies roast together for easy prep and easy cleanup.
- Weeknight-friendly: Hands-on time is minimal, and the oven does most of the work.
- Great for meal prep: Leftovers reheat well and make excellent lunches.
Grocery List
- Produce: 1 lemon, 4 garlic cloves, 2 medium zucchini, 2 bell peppers, 1 large red onion, 2 cups cherry tomatoes, 1/4 cup fresh parsley
- Dairy: feta (about 3 oz)
- Pantry: extra-virgin olive oil, dried oregano, kosher salt, black pepper, whole-wheat couscous or quinoa, low-sodium chicken broth (or water)
- Meat: boneless, skinless chicken thighs (2 lb) or chicken breasts (1 3/4 lb)
Full Ingredients
Chicken & Marinade
- 2 lb boneless, skinless chicken thighs (about 6) or 1 3/4 lb boneless, skinless chicken breasts (about 4)
- 2 tbsp extra-virgin olive oil
- 1 lemon, zested (about 1 tsp) and juiced (3 tbsp)
- 4 garlic cloves, minced (about 1 1/2 tbsp)
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Vegetables
- 2 medium zucchini, sliced into 1/2-inch rounds or half-moons (about 4 cups)
- 2 bell peppers (any color), cut into 1-inch pieces (about 3 cups)
- 1 large red onion, cut into 1-inch wedges (about 2 cups)
- 2 cups cherry tomatoes
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
To Finish
- 3/4 cup crumbled feta (about 3 oz)
- 1/4 cup chopped fresh parsley
- 1/2 lemon, cut into wedges (optional but highly recommended)
Side Option A: Fluffy Whole-Wheat Couscous
- 1 cup whole-wheat couscous
- 1 1/4 cups low-sodium chicken broth (or water)
- 1 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
Side Option B: Quinoa
- 1 cup quinoa, rinsed well
- 1 3/4 cups low-sodium chicken broth (or water)
- 1 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange a rack in the center of the oven and preheat to 425°F. Line a large rimmed sheet pan (about 18 x 13 inches) with parchment paper for easy cleanup.
Step 2: Marinate the chicken
In a large bowl, combine 2 tbsp olive oil, lemon zest, 3 tbsp lemon juice, minced garlic, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken and toss until evenly coated.
Tip: If you have time, let it sit while you cut the vegetables (about 10 minutes). If not, it’s still delicious right away.
Step 3: Toss the vegetables directly on the sheet pan
Add the zucchini, bell peppers, red onion, and cherry tomatoes to the prepared sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss with your hands or a spatula and spread into an even layer.
Step 4: Add chicken and roast (first round)
Nestle the marinated chicken pieces into the vegetables, leaving a little space between pieces when possible (this helps browning). Roast at 425°F for 20 minutes.
Step 5: Flip, stir, and finish roasting to temperature
After 20 minutes, carefully remove the pan from the oven. Flip the chicken and stir the vegetables to encourage even caramelization.
Return to the oven and roast until the chicken is cooked through:
For chicken breasts: roast 12 minutes more (total about 32 minutes), until the thickest part reaches 165°F.
For chicken thighs: roast 15 minutes more (total about 35 minutes), until the thickest part reaches 175°F for the juiciest texture.
Step 6: Cook the couscous or quinoa while the chicken roasts
Whole-wheat couscous: Bring 1 1/4 cups broth (or water) to a boil in a small saucepan. Stir in 1 tbsp olive oil and 1/4 tsp salt. Remove from heat, add 1 cup couscous, cover, and let stand 5 minutes. Fluff with a fork.
Quinoa: In a small saucepan, combine 1 cup rinsed quinoa, 1 3/4 cups broth (or water), 1 tbsp olive oil, and 1/4 tsp salt. Bring to a boil, then cover and reduce to a gentle simmer for 15 minutes. Remove from heat and rest (covered) 5 minutes, then fluff.
Step 7: Rest, finish with feta and herbs, and serve
Let the chicken rest right on the sheet pan for 5 minutes. Sprinkle the pan with crumbled feta and chopped parsley. Serve the chicken and roasted vegetables over couscous or quinoa with lemon wedges for squeezing at the table.
Pro Tips
- Don’t crowd the pan: If your sheet pan is small, use two pans so the veggies roast instead of steaming.
- Use a thermometer: Pull breasts at 165°F and thighs at 175°F for best texture and safety.
- Cut veggies to similar size: This helps everything finish roasting at the same time.
- Finish with lemon at the end: A fresh squeeze right before eating brightens the whole dish.
- Feta goes on after roasting: It softens slightly but keeps its tangy pop instead of melting away.
Variations
- Add olives: Scatter 1/2 cup pitted Kalamata olives over the pan during the last 5 minutes of roasting.
- Swap the herb: Replace parsley with 2 tbsp chopped fresh dill for a more Greek-inspired finish.
- Make it spicy: Add 1/2 tsp crushed red pepper flakes to the chicken marinade.
Storage & Make-Ahead
Cool leftovers to room temperature (no more than 2 hours), then store chicken, veggies, and couscous/quinoa in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave until hot, or warm on a sheet pan at 350°F for 10 minutes. For best texture, store feta separately and sprinkle on after reheating. You can chop the vegetables and mix the marinade up to 24 hours ahead; keep everything covered and refrigerated.
Nutrition (per serving)
Approximate, assumes chicken thighs and whole-wheat couscous; values will vary by brand and exact portions.
Calories: 610
Protein: 40 g
Carbohydrates: 42 g
Fat: 32 g
Fiber: 7 g
Sodium: 980 mg
