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A close-up of a sheet pan filled with golden-brown One-Pan Chicken pieces, zucchini, cherry tomatoes, red onions, olives, and feta cheese.

One-Pan Chicken (Minimal Cleanup)

This one-pan chicken recipe is designed for busy individuals and families who want a delicious, healthy, and easy meal with minimal cleanup. It's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Chicken and Vegetables
  • 6 chicken thighs bone-in, skin-on
  • 1 zucchini halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ red onion thinly sliced into wedges
  • 1 pint cherry tomatoes or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Baking sheet
  • Small bowl

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour ⅔ of the marinade over the chicken and toss to coat evenly. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the sliced zucchini, chopped bell pepper, red onion wedges, and cherry tomatoes onto a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Arrange the marinated chicken thighs on the baking sheet among the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the pitted Kalamata olives and feta cheese to the sheet pan. Return to the oven for another 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Sprinkle the cooked chicken and vegetables with fresh chopped parsley before serving.

Nutrition

Calories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg

Notes

If your chicken skin isn't browning enough, you can move the oven rack higher or use the broiler for the last minute or two. If the top is cooking too fast, lower the rack or reduce the oven temperature slightly. The liquid on the pan is normal from the chicken and vegetables releasing juices. For less liquid, consider swapping zucchini and tomatoes for artichoke hearts or cabbage. If using chicken breasts instead of thighs, reduce the cooking time to 20-25 minutes and add them during the last 25 minutes of cooking after roasting the vegetables alone.

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