Sheet Pan Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables being scooped off the sheet pan with a spatula.

4.92 from 25 votes

Sheet Pan Chicken and Vegetables

An easy homemade lemon garlic marinade transforms simple ingredients into a flavorful Sheet Pan Greek Chicken and Vegetable dinner. Perfect for weeknights!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Total Cost: $13.30 recipe / $3.33 serving

Servings:

Calories: 678.58kcal

Author: Beth Moncel

Equipment

Color Cutting Boards
Enamelware Sheet Pan
Meat Thermometer
Pyrex Glass Meal Prep

Ingredients

Lemon Garlic Marinade

1/4 cup olive oil $0.64
1 fresh lemon $0.43
4 cloves garlic, minced $0.32
1/2 Tbsp dried oregano $0.15
1/2 tsp salt $0.02
Freshly cracked pepper $0.03

Chicken and Vegetables

1 pint grape tomatoes $1.69
2 bell peppers $2.00
1 small red onion $0.28
1.5 lbs. boneless skinless chicken breast $5.24

Toppings

15 kalamata olives (about 1/2 cup) $0.45
2 oz. crumbled feta $1.10
handful fresh parsley $0.25

For Serving (optional)

4 cups cooked rice $0.70

Instructions

Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive oil, lemon juice (about 1/4 cup), garlic, oregano, salt, and some freshly cracked pepper in a bowl. Save the lemon zest for later.
Chop the bell peppers and onions into 1 to 1.5-inch pieces. Place the tomatoes, bell peppers, and onions on a large baking sheet. Pour about half of the lemon garlic marinade over the vegetables and toss until they are well coated. Roast the vegetables in the preheated oven for about 10 minutes as you prepare the chicken.
While the vegetables begin roasting, prepare the chicken breasts. If your chicken breasts are thicker than 3/4-inch, pound them out to an even thickness of 1/2 to 3/4-inch thick. This will help them cook quickly and evenly. To pound the chicken, place them on a cutting board, cover with plastic wrap to prevent splatter, then gently pound the thicker ends with a rolling pin or mallet until even with the thinner end.
Cut each chicken breast into two pieces. Place the chicken in a shallow dish and pour the remaining marinade over top. Toss the chicken in the marinade to coat.
After roasting for ten minutes, remove the baking sheet with the vegetables from the oven. Stir the vegetables well, then push them off to each side making room for the chicken in the center. Place the chicken pieces on the baking sheet.
Return the baking sheet to the oven and bake the chicken and vegetables for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165ºF. For additional browning, switch the oven to broil and finish by broiling the chicken and vegetables for about 5 minutes.
Slice the olives in half. Sprinkle the olives, feta, lemon zest, and parsley over the chicken and vegetables after roasting, then serve (with rice, if desired).

See how we calculate recipe costs here.

Nutrition

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