Sheet Pan Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

from ourbestbites.com
Main Courses
55 min
6 servings
314 kcal / serving

An easy one-pan meal of roasted vegetable and tender chicken thighs, all wrapped up in bright, fresh Greek flavors.

Ingredients

  • 1red, yellow, or orange bell pepper (cut into 1" squares)
  • 1 mediumonion (red or yellow, cut into 1/2"-1" squares)
  • 1small-medium zucchini (sliced into 1/3" pieces)
  • 1 cupcherry/grape tomatoes (sliced in half, optional- see instructions)
  • 2 poundsboneless skinless chicken thighs (about 6 thighs)
  • 4 tablespoonsolive oil
  • 2 teaspoonskosher salt
  • 1 ½ teaspoonlemon pepper (or sub 1/2 teaspoon ground black pepper)
  • 2 teaspoonsdried oregano
  • 1 ½ teaspoondried basil
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1 tablespoonfreshly minced rosemary leaves, optional
  • 1lemon
  • ⅓ cupfeta cheese
  • additional feta cheese
  • chopped parsley
  • tzatziki, recommended
  • hummus
  • greek salsa

Directions

  1. 1

    Preheat oven to 425 degrees.

  2. 2

    Prepare pan: If desired, line pan with foil for easy clean up. Note- I like to use an extra large sheet pan for this recipe, but you can also make it on a standard sheet pan (which is what I'm using in the photos). The more crowded your food, the more moisture in the pan so it tends to have a bit more liquid. Sometimes depending on the size of your vegetables, this can get a bit crowded on a single standard pan, but if that's what you've got, it will work great!

  3. 3

    Place cut vegetables on the prepared baking sheet. You can include your small tomatoes whole, or if you have the time, I like to cut them in half and press the seeds and pulp into the sink just to get rid of a little more liquid.

  4. 4

    Pat chicken thighs dry with paper towels. Use a clean pair of kitchen sheers to trim off any excess pieces of large fat (no need to remove ALL fat). Slice chicken into ½-inch slices and add it to the vegetables on the pan.

  5. 5

    Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.

  6. 6

    Toss to evenly distribute all oil and spices over chicken and vegetables.  *I use food-safe gloves and do this with my hands massaging everything together.

  7. 7

    Place in oven and roast for 20 minutes.  Use a spatula to toss mixture and then return to oven for an additional 15 minutes. Finally, turn on the broiler and cook (watching carefully) until vegetables are slightly browned and caramelized and chicken has an internal temperature of 165 degrees or more.

  8. 8

    Remove pan from oven and immediately toss with 1/3 cup feta cheese and a squeeze of fresh lemon juice. Add additional salt if needed. Serve in a grain bowl or in a wrap with desired condiments.

  9. 9