There’s something so comforting about one-pan meals. They make cooking a breeze and clean-up a cinch! Sometimes life gets busy, and we need quick, wholesome dinners. That’s exactly why I love this Greek Sheet Pan Chicken. It’s simple, fresh, and bursting with flavor. The Mediterranean vibes make dinner feel a little special, yet it’s still super easy to whip up.
why make this recipe
This dish is so vibrant and delicious! The golden chicken thighs pair perfectly with colorful veggies. Plus, everything roasts together, allowing those flavors to mingle beautifully. It’s perfect for busy weeknights or those cozy weekends when you want a delightful meal without spending hours in the kitchen. And let’s not forget about the bright splash of lemon and fragrant parsley that adds a lovely finish. You’ll feel like you’re dining in a sunny little taverna!
how to make Greek Sheet Pan Chicken
Start by gathering your ingredients. You’ll need 4 chicken thighs, 2 cups of mixed veggies like bell peppers, zucchini, and red onion. Grab some olive oil, dried oregano, garlic powder, salt, and pepper. Don’t forget the lemon wedges for serving and fresh parsley for that pop of color!
- Preheat your oven to 425°F (220°C). It’s important to get it nice and hot for crispier chicken and tender veggies.
- In a large bowl, toss together the chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper. Make sure everything is well-coated!
- Spread the chicken and vegetables evenly on a sheet pan. Give them some space to breathe – you want them to roast, not steam.
- Roast in the oven for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and the vegetables are tender. The aroma will have everyone gathering around the kitchen!
- Serve it up with lemon wedges and sprinkle fresh parsley on top for that extra flair.
how to serve Greek Sheet Pan Chicken
This dish is super versatile! You can enjoy it as is for a light meal or serve it over a bed of fluffy rice or quinoa. If you want to take it to the next level, pair it with warm pita bread to soak up those delicious juices.
how to store Greek Sheet Pan Chicken
If you have any leftovers (which might be a stretch!), store them in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave. Just a quick tip: add a splash of water or stock before reheating to keep everything juicy!
tips to make Greek Sheet Pan Chicken
For an even more flavorful punch, marinate the chicken for a couple of hours or overnight if you can. That’ll really help those flavors soak in! You might also try swapping out the veggies. Asparagus, cherry tomatoes, or even eggplant would be delightful. And if you love a bit of heat, toss in some sliced chili peppers for a kick.
variation (if any)
If you want to mix it up, try using chicken breasts instead of thighs for a leaner option. You can also use different herbs like thyme or rosemary instead of oregano. This dish is so flexible! And if you’re feeling adventurous, give my Mediterranean quinoa salad a try to enjoy on the side.
FAQs
Can I use frozen chicken thighs?
Yes! If you’re using frozen thighs, make sure to thaw them completely before cooking to ensure even cooking.
What should I do if I don’t have mixed vegetables?
No problem! Use whatever veggies you have on hand. Carrots, broccoli, or snap peas work just as well.
Can I make this recipe ahead of time?
Absolutely! You can prep everything a day in advance and store it in the fridge before roasting when you’re ready to eat.
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Greek Sheet Pan Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A vibrant and delicious one-pan meal featuring golden chicken thighs and colorful roasted vegetables, perfect for busy weeknights.
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss together the chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper until well-coated.
- Spread the chicken and vegetables evenly on a sheet pan, ensuring there is space between them.
- Roast in the oven for about 25-30 minutes until the chicken is cooked through and vegetables are tender.
- Serve with lemon wedges and sprinkle fresh parsley on top.
Notes
For extra flavor, marinate the chicken for a couple of hours or overnight. Swap in different vegetables for variety or use chicken breasts for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: sheet pan chicken, greek chicken, one-pan meal, roasted vegetables, easy dinner
