One-Pan Greek Parmesan Chicken and Veggies

5 from 2 votes

One-Pan Greek Parmesan Chicken and Veggies

An easy one-pan Greek chicken recipe made with lemon garlic marinade, crispy roasted potatoes, and fresh vegetables. This healthy Mediterranean sheet pan dinner is perfect for busy weeknights and family meals.

Prep Time15

Cook Time40

Total Time55

Servings:

Calories: 582kcal

Author: Lyuda @ Grace-Filled Kitchen

Equipment

Large rimmed sheet pan (about 12 x 18 inches) or a 9 x 13-inch baking dish

Ingredients

Chicken and veggies

2 lb chicken thighs (boneless thighs can also be used; they may cook faster)
1 lb potatoes cut into 1-inch cubes
1 bell pepper cut into 1½-inch pieces
½ large red onion sliced into wedges
12 oz brussel sprouts halved lengthwise (can sub with zucchini slices but add it during the last 10 minutes of the bake time)
1/3 cup finely grated parmesan cheese, divided

Marinade:

¼ cup olive oil
1 lemon juiced (about 3 tablespoons)
4-6 garlic cloves minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
2 tsp tomato paste
2 tsp salt
½ tsp freshly ground black pepper

Garnish:

1 tbsp finely chopped fresh parsley
extra Parmesan cheese

Instructions

Preheat the Oven

Preheat the oven to 425°F.
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, tomato paste, salt, and black pepper.
Reserve about ⅓ of the marinade for the vegetables.

Marinate the Chicken

Add the chicken thighs to the bowl with the remaining marinade and toss until well coated.
Let the chicken marinate for 10–15 minutes while you prepare the vegetables.

Season the Vegetables

Add the potatoes, bell pepper, red onion, and Brussels sprouts to a large sheet pan.
Drizzle with the reserved marinade and toss until evenly coated. Spread the vegetables into an even layer.
Optional: If you prefer your vegetables more highly seasoned, sprinkle with an additional ¼–½ teaspoon salt.

Assemble and Bake

Arrange the chicken thighs skin-side up over the vegetables.
Sprinkle with half of the Parmesan cheese and bake for 35–45 minutes, depending on the size of the chicken thighs, until:
-The chicken reaches an internal temperature of 165°F
-The potatoes are fork-tender
-The vegetables are lightly browned

Boneless chicken thighs may cook more quickly, so begin checking for doneness around 30 minutes.

Broil for Extra Color

For crispier chicken skin and more golden vegetables, switch the oven to broil for 2–3 minutes, watching carefully to prevent the Parmesan from burning.

Finish and Serve

Remove from the oven and sprinkle with the remaining Parmesan cheese and fresh parsley before serving.
Serve warm with lemon wedges, crusty bread, or a simple salad.

Notes

Cut potatoes evenly: Aim for 1-inch pieces so they cook at the same rate as the chicken.
Use a large sheet pan: Overcrowding can cause the vegetables to steam instead of roast.
Add zucchini later: If using zucchini instead of Brussels sprouts, stir it in during the last 10 minutes to prevent it from becoming too soft.
For extra crispy skin: Pat the chicken dry before marinating and broil at the end.
Chicken thighs are forgiving: While chicken is safe at 165°F, thighs become even more tender around 175–185°F.

Nutrition