Greek Sheet Pan Chicken with Vegetables
A vibrant and flavorful dish featuring marinated chicken thighs and roasted vegetables, all cooked on a single sheet pan for easy cleanup.
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
Chicken
- 4 pieces bone-in, skin-on chicken thighs Approximately 1.5 to 2 pounds.
Marinade
- 2 tablespoons extra virgin olive oil Adds richness and helps the chicken crisp up.
- 3 tablespoons lemon juice Juice of 1 large lemon.
- 4 cloves garlic, minced Adds a fragrant aroma.
- 1 tablespoon dried oregano Quintessential Greek herb.
- 1 tablespoon dried thyme Complements the chicken beautifully.
- to taste salt and freshly ground black pepper Essential for flavor enhancement.
Vegetables
- 1 piece red bell pepper, sliced Adds sweetness and color.
- 1 piece yellow bell pepper, sliced Provides contrasting color.
- 1 piece red onion, cut into wedges Sweetness caramelizes beautifully.
- 2 cups cherry tomatoes Burst with juiciness.
- 1 piece zucchini, sliced into half-moons Adds tender texture.
- 1 cup Kalamata olives, pitted Introduces a briny flavor.
- to garnish fresh parsley, chopped Adds color and flavor.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk until well combined.
- Add chicken thighs to the bowl and coat well with the marinade. Marinate for at least 30 minutes.
- Prepare the vegetables on a large sheet pan. Arrange bell peppers, onion, tomatoes, zucchini, and olives. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Place marinated chicken on top of the vegetables, skin side up.
- Roast in the oven for 35-40 minutes until chicken reaches 165°F (75°C) and skin is golden brown.
- Remove from oven and let rest for 5 minutes before serving.
- Sprinkle with chopped parsley before serving.
Notes
Feel free to customize with seasonal vegetables or different proteins. Leftovers are great for lunch!