# Greek Chicken Marinade Sheet Pan Dinner 4 portions · US measures · keto · 20 min publisher preparation · 45 min Greek Chicken Marinade Sheet Pan Dinner. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Chop peppers and zucchini into bite-sized pieces. Line a baking sheet. Heat oven to 450°F.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 ½ lb boneless, skinless chicken thighs	Marinate chicken with half marinade 20 min or overnight.	Roast chicken and vegetables 450°F 25 min; check chicken 165°F.
1 tbsp olive oil
½ lemon Lemon juicejuice from one medium lemon
1 tbsp Red wine vinegarSource misspells tablespoons as tablespoona.
½ tsp sea salt
¼ tbsp dried oregano
½ tsp dried dill
½ tsp garlic powder
2 count large bell peppers	Toss vegetables with reserved half marinade.
1 lb zucchini
1 tbsp olive oil
½ lemon Lemon juicejuice from one medium lemon
1 tbsp Red wine vinegarSource misspells tablespoons as tablespoona.
½ tsp sea salt
¼ tbsp dried oregano
½ tsp dried dill
½ tsp garlic powder

## Ingredients - 1 ½ lb boneless, skinless chicken thighs - 2 count large bell peppers - 1 lb zucchini - 2 tbsp olive oil - 1 lemon Lemon juice — juice from one medium lemon - 2 tbsp Red wine vinegar. Source misspells tablespoons as tablespoona. - 1 tsp sea salt - ½ tbsp dried oregano - 1 tsp dried dill - 1 tsp garlic powder ## Equipment - Oven - Baking sheet - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Marinate.** Whisk oil, lemon juice, vinegar, salt, oregano, dill and garlic powder together. Coat chicken with half this marinade and refrigerate for 20 minutes or overnight. Keep the other half separate for vegetables. 2. **Arrange.** Place marinated chicken in the middle of the sheet. Put vegetables around it and toss them with the reserved marinade. 3. **Bake.** Roast at 450°F for 25 minutes. Verify chicken reaches 165°F in its thickest part; return to the oven if needed. The source also says to check after 3 minutes, which conflicts with its stated bake time. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 343 kcal; protein: 35.0 g; total carbs: 9.0 g; fiber: 3.0 g; net carbs: 6.0 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - The method calls for 25 minutes of baking but also says to check the temperature after 3 minutes. This adaptation follows the 25-minute bake and checks doneness; the source timing is contradictory. - The title calls this a 30-minute meal, but the publisher lists 45 minutes total, including 20 minutes of marination. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from bitesofwellness.com. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [bitesofwellness.com: Greek Chicken Marinade Sheet Pan Dinner](https://bitesofwellness.com/greek-chicken-marinade-sheet-pan-dinner/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-greek-chicken-marinade-sheet-pan-dinner/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.