Greek Sheet Pan Chicken

There’s something magical about a single sheet pan meal, isn’t there? The ability to whip up a delicious dinner that’s bursting with flavor—all while keeping my kitchen relatively tidy—is a win in my book! I discovered this Greek Sheet Pan Chicken during a cozy dinner party a few years back, and it has since become a staple in my home. The zesty lemon, the fragrant oregano, and the juicy chicken thighs create a symphony of flavors that transport you straight to a sun-soaked Mediterranean terrace. Trust me, your taste buds will thank you!

What makes this recipe special

You might be wondering, why this recipe? Well, here’s the scoop. First, it’s unbelievably easy to make; in fact, it’s almost foolproof! The prep time is minimal (we’re talking about 10 minutes), and once it’s in the oven, you can kick back and relax. Imagine the aroma wafting through your kitchen as you sip on a glass of wine, waiting for your meal to finish. Plus, it encompasses the freshness of roasted veggies and the robustness of chicken, giving you a hearty but refreshing dish that feels like a hug.

This dish isn’t just about flavors; it’s also about convenience. So long as you have a sheet pan and some fresh ingredients, you’re golden. Oh, and it’s healthy too! The chicken provides protein, while the colorful vegetables offer a nutritional punch, ultimately keeping your guilt at bay. What more could you ask for?

Gather these ingredients

Now, let’s gather our star players for this delicious show!

• 4 Chicken Thighs: Tender and juicy, chicken thighs are the underrated hero here. They maintain moisture better than chicken breasts, ensuring every bite is succulent.

• 2 Cups Mixed Vegetables: Think bell peppers, zucchini, and red onion—these vegetables add flavor, color, and nutrients. However, don’t hesitate to swap them for whatever is in season or takes your fancy!

• 3 Tablespoons Olive Oil: A splash of liquid gold brings everything together. Not only does it help prevent sticking, but it also adds depth of flavor. If you want a different spin, avocado oil works beautifully too!

• 2 Teaspoons Dried Oregano: A cornerstone of Greek cooking, this herb adds that quintessential Mediterranean essence. If fresh oregano is available, use it instead for a burst of fresher flavor!

• 1 Teaspoon Garlic Powder: A convenient way to introduce that beloved garlic flavor without the fuss. If you’re feeling feisty, fresh minced garlic could elevate it even further!

• Salt and Pepper: Essential seasonings that should always be to your taste. A pinch of sea salt can make all the difference.

• Juice of 1 Lemon: Ah, the finishing touch! This beauty adds brightness and acidity, cutting through the richness of the chicken and oil.

Preparing Greek Sheet Pan Chicken

1. Preheat your oven to 425°F (220°C). This step is crucial; it ensures a nice, crispy skin on your chicken!

2. In a large bowl, toss the chicken thighs and mixed vegetables together with olive oil, oregano, garlic powder, salt, and pepper. Make sure everything is generously coated. Think of it as giving your veggies and chicken a lovely spa treatment!

3. Spread the mixture evenly onto a sheet pan. Avoid overcrowding, as this allows for even roasting and ensures those gorgeous brown bits.

4. Squeeze lemon juice over the top, using your muscles just enough to extract every last drop of that citrus goodness.

5. Bake for 30-35 minutes, or until the chicken is cooked through and the veggies are tender. You’ll know it’s done when the skin is gorgeous and golden brown, and the internal temperature of the chicken hits 165°F (75°C).

6. Serve hot and enjoy the delightful flavors!

Best way to enjoy it

So, how do you make the most out of this dish? First off, serving it straight from the pan adds that rustic charm—but don’t stop there! Pair it with a side of fluffy couscous or warm pita bread to soak up those zesty juices. Maybe throw together a simple Greek salad with fresh tomatoes, olives, and feta; the cool juiciness will complement the savory chicken beautifully. And for a wine pairing, a crisp white like a Sauvignon Blanc could elevate the whole experience!

Keeping leftovers fresh

Got leftovers? Lucky you! Simply let your chicken and veggies cool to room temperature, then store them in an airtight container in the fridge. They’ll keep well for 3-4 days. To reheat, pop them in the oven for about 10-15 minutes, or until heated through. For longer storage, freeze the cooked components in a freezer-safe container for up to 3 months.

Pro chef tips

• Marinate for flavor: If you have some extra time, marinate the chicken thighs in olive oil, lemon juice, and spices before cooking. The flavors will deepen beautifully!

• Get creative: Feel free to experiment! Add some crumbled feta cheese before baking or throw in some olives for a briny bite.

• Use parchment paper: Lining your sheet pan with parchment paper makes for quicker cleanup—thank me later!

Recipe variations

Looking to mix things up? How about swapping the chicken for shrimp or salmon? Just remember that shrimp cook much quicker, so adjust your baking time accordingly. You can also use different herbs like thyme or rosemary, or throw in some cherry tomatoes for a sweet burst. The beauty lies in how adaptable this recipe is to your preferences!

Ingredients

• 4 chicken thighs
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, red onion)
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon

Directions to follow

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread the mixture evenly on a sheet pan.
4. Squeeze lemon juice over the top.
5. Bake for 30-35 minutes, until chicken is cooked through and vegetables are tender.
6. Serve hot and enjoy!

Your questions answered

• Prep time: Only about 10 minutes—can you believe it?
• Cook time: Approximately 30-35 minutes in the oven.
• Dietary swaps: You can easily make this dish gluten-free, dairy-free, or even low-carb by modifying the sides.
• Can I use chicken breasts?: Absolutely! Just be wary of cooking times as breasts might dry out more quickly.
• What if I don’t have lemon?: Lime or vinegar are good substitutes; they’ll still add that all-important acidity.

This Greek Sheet Pan Chicken is more than just a recipe; it’s an invitation to gather around the table, share stories, and enjoy delicious food with loved ones. Not to mention, it’s packed with wholesome ingredients, perfect for a lively weeknight meal. So roll up your sleeves, embrace the cooking adventure, and don’t forget to step out of your comfort zone! I can already envision your own delightful tweaks making this dish your own. Happy cooking!

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Greek Sheet Pan Chicken

Cooking Method: Roasting Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Free Gluten Free High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 10 Calories: 450

Best Season: Suitable throughout the year

Description

This Greek Sheet Pan Chicken is a simple and healthy dish featuring juicy chicken thighs and colorful roasted vegetables, drizzled with zesty lemon and fragrant oregano.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces Chicken Thighs (Tender and juicy.)
• 2 cups Mixed Vegetables (Bell peppers, zucchini, and red onion.)
• 3 tablespoons Olive Oil (Or avocado oil for a different spin.)
• 2 teaspoons Dried Oregano (Use fresh if available for a brighter flavor.)
• 1 teaspoon Garlic Powder (Or fresh minced garlic for more flavor.)
• to taste Salt (Essential seasoning.)
• to taste Pepper (Essential seasoning.)
• 1 piece Lemon (Juiced for added brightness.)

Directions

Preparation

1. Preheat Oven

   Preheat your oven to 425°F (220°C).
   This step is crucial for crispy skin.
   Mark as complete

2. Toss Ingredients

   In a large bowl, toss chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper.
   Ensure everything is generously coated.
   Mark as complete

3. Spread on Sheet Pan

   Spread the mixture evenly onto a sheet pan, avoiding overcrowding.
   This allows for even roasting.
   Mark as complete

4. Add Lemon Juice

   Squeeze lemon juice over the top.
   Extract every last drop for maximum flavor.
   Mark as complete

5. Bake

   Bake for 30-35 minutes, until chicken is cooked through and vegetables are tender.
   Chicken should reach an internal temperature of 165°F.
   Mark as complete

6. Serve and Enjoy

   Serve hot and enjoy the delightful flavors!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 130mg44%

Sodium 600mg25%

Potassium 800mg23%

Total Carbohydrate 15g5%

Dietary Fiber 4g16%

Sugars 5g

Protein 35g70%

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Vitamin A 500 IU

Vitamin C 70 mg

Calcium 40 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 15 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 15 mg

Vitamin B6 0.5 mg

Folate 30 mcg

Vitamin B12 0.5 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 250 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to swap ingredients based on availability and personal preference.

Keywords: Greek, sheet pan, chicken, easy, healthy, Mediterranean