Sheet Pan Greek Chicken and Vegetables
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 ccherry/grape tomatoes
sliced in half, optional- see instructions
- 2 lbboneless skinless chicken thighs
about 6 thighs
- 4 tbspolive oil
- 2 tspkosher salt
- 1 ½ tsplemon pepper
or sub 1/2 teaspoon ground black pepper
- 2 tspdried oregano
- 1 ½ tspdried basil
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tbspfreshly minced rosemary leaves
optional
- 1lemon
- ⅓ cfeta cheese
- additional feta cheese
- chopped parsley
- tzatziki
recommended
- hummus
- greek salsa
Directions
- 1
Preheat oven to 425 degrees.
- 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
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
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
Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.
- 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
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
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
Sheet Pan Greek Chicken and Vegetables
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About this Recipe
Tired of complicated weeknight dinners but still craving something vibrant and flavorful? This Sheet Pan Greek Chicken and Vegetables recipe brings the sunny tastes of the Mediterranean right to your table with minimal fuss. The magic of this dish lies in its simplicity and powerful flavors. By roasting everything together on a single sheet pan, you achieve perfectly tender chicken thighs and beautifully caramelized vegetables, all infused with classic Greek seasonings like oregano, basil, and garlic powder. It’s an efficient way to get a balanced, delicious meal on the table. Prepare for a medley of bright, savory flavors and inviting textures. Each bite offers juicy chicken alongside sweet bell peppers, mellow onions, and tender zucchini. The aromatic herbs and a squeeze of fresh lemon tie everything together, creating a refreshing yet satisfying meal. Finishing with crumbled feta and fresh parsley adds a salty tang and a burst of green.
- Feel free to adjust the vegetables based on what you have; cherry tomatoes add a lovely burst of flavor.
- If you don't have lemon pepper, a combination of ground black pepper and fresh lemon juice will work beautifully.
- For a touch of freshness, don't skip the optional fresh rosemary. This Sheet Pan Greek Chicken and Vegetables is an ideal candidate for a relaxed family dinner or easy meal prep throughout the week. Serve it as is, or alongside a dollop of creamy tzatziki, a scoop of hummus, or a vibrant Greek salsa for an extra layer of flavor and texture.