Description

Juicy Greek chicken thighs roasted with colorful veggies and topped with creamy tzatziki—this one-pan dinner is full of fresh, bold flavor and easy cleanup.

Ingredients

1 ¼ pounds boneless, skinless chicken thighs

1 lb. Brussels sprouts, trimmed and halved or quartered if large (2–2 ½ cups)

1 (14 oz) can artichoke hearts, drained and quartered

1 yellow bell pepper, cut into 1-inch pieces

½ small red onion, thinly sliced

¼ cup avocado oil or olive oil

¼ cup fresh herbs of choice, roughly chopped (basil, oregano, thyme), or 1 tbsp dried herbs

Juice of 1 medium lemon (about 3 tbsp)

3 garlic cloves, finely minced

½ tsp fine salt

¼ tsp black pepper

½ lemon, thinly sliced

1 cup cherry tomatoes, halved

⅓ cup pitted kalamata olives, halved

¼ cup crumbled feta cheese

Store-bought or homemade Tzatziki sauce (for serving)

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Instructions

Preheat oven to 400℉ and position the rack in the middle. Line a large rimmed baking sheet with parchment paper.

Place chicken thighs on the sheet pan. Arrange Brussels sprouts, artichokes, bell pepper, and red onion around the chicken.

In a small bowl, whisk oil, chopped herbs, lemon juice, garlic, salt, and pepper. Drizzle mixture over the chicken and vegetables. Toss veggies lightly to coat. Place a lemon slice on each piece of chicken.

Bake for 13 minutes. Remove pan from the oven, add cherry tomatoes and kalamata olives, and gently stir the vegetables.

Return to oven and bake for an additional 5 minutes. Then sprinkle with crumbled feta.

Switch oven to broil (high). Broil for 3–5 minutes until vegetables are browned, feta is soft, and chicken is fully cooked (165℉ internal temp).

Remove from oven and sprinkle with extra fresh herbs if desired. Serve with tzatziki sauce on the side.

Notes

Customize with your favorite veggies like zucchini or eggplant.

Use boneless chicken breasts if preferred—adjust cooking time slightly.

Great for meal prep and reheats well.

Make your own tzatziki with Greek yogurt, cucumber, garlic, lemon, and dill for a fresh homemade touch.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dinner
Method: Sheet Pan / Roasting
Cuisine: Greek / Mediterranean