Greek Sheet-Pan Chicken: Pressure Cooker Style
Juicy Greek-style chicken thighs roasted with lemon, oregano, garlic, and colorful vegetables in a bold Mediterranean marinade. The pressure cooker and roasting combo guarantee flavor-packed, tender bites every time.
Equipment
- 1 Mixing bowl Large
- 1 Sheet pan Large
Ingredients
Main Ingredients
- ¼ cup Fresh lemon juice juice from 2 large lemons
- 1 to 2 teaspoons Dried oregano
- 1 Garlic clove minced
- ¾ teaspoon Kosher salt
- ¾ teaspoon Black pepper
- ¾ cup Extra virgin olive oil
- 1 Large red onion halved and sliced
- 1 Medium zucchini halved and sliced into half-moons
- 1 Large orange bell pepper cored and sliced
- 1 Large tomato cut into 8 wedges
- 6 to 8 Boneless skinless chicken thighs
- ¼ cup Pitted Kalamata olives
- ¼ cup Pitted Castelvetrano olives
- 4 ounces Feta cheese cut into chunks
- ¼ cup Chopped Italian parsley for garnish
Instructions
Instructions
- Preheat oven to 425°F (220°C).
- Whisk together lemon juice, oregano, garlic, salt, pepper, and olive oil in a large bowl.
- Add onion, zucchini, bell pepper, and tomato. Toss to coat evenly.
- Spread vegetables on a large sheet pan.
- Nestle chicken thighs among the vegetables. Drizzle more marinade over the top.
- Roast everything for 30 to 35 minutes until chicken is cooked through and veggies are caramelized.
- Remove from oven and let rest for a few minutes. Garnish with parsley and serve.
Notes
For an extra burst of flavor, try marinating the chicken overnight. Leftovers keep well for up to 4 days in the fridge.