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A bowl with chicken thigh and veggies
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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 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mediterranean
Author: Lyuda @ Grace-Filled Kitchen

Equipment

  • Baking dish

Ingredients

Chicken and veggies

  • 6 chicken thighs bone-in, skin-on but feel free to use boneless as well
  • 1 lb potatoes cubed
  • 1 bell pepper chopped into 1-2 inch pieces
  • ½ large red onion sliced into wedges
  • 1 medium zucchini halved lengthwise and sliced

Marinade:

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

Garnish:

  • 1 tbsp finely chopped fresh parsley
  • 1/3 cup finely grated parmesan cheese

Instructions

  • Preheat the oven to 425°F. In a large bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, tomato paste, salt, and pepper. Reserve ⅓ of the marinate.
  • Place the chicken thighs in a bowl and then use your hands to toss the chicken in the marinade and make sure it’s well coated. Marinate the chicken for 10 to 15 minutes while you prep the veggies.
  • While the chicken is marinating, add bell pepper, red onion, and potatoes onto the baking pan and drizzle the remaining marinade on top. Toss together to coat the vegetables.
  • Add the chicken thighs on top of the veggies, sprinkle with ¼ cup of parmesan cheese and bake for 30 minutes.
  • Remove the pan from the oven, add zucchini, mix it a little bit to coat with the juice from the pan and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
  • Broil for 1-2 minutes at the end if you would like to get the chicken skin even crispier. Be careful to not burn parmesan and the chicken skin during this step.
  • Sprinkle the chicken and vegetables with chopped fresh parsley and remaining parmesan cheese before serving. Enjoy!

Notes

  • Add zucchini later to avoid overcooking
  • Broil at the end for crispy skin
  • Works great for meal prep