Easy Greek Chicken Sheet Pan
This Greek sheet pan chicken is an all-in-one meal that features succulent chicken thighs roasted alongside vibrant, caramelized vegetables like bell peppers, zucchini, and cherry tomatoes, all tossed in a fragrant lemon-herb dressing. It is perfect for a healthy and satisfying weeknight dinner, especially when cooking for one.
Ingredients
- 1 piece boneless skinless chicken thigh
- 0.5 medium red bell pepper seeded and chopped
- 0.5 medium zucchini chopped
- 1 cup cherry tomatoes halved
- 0.25 medium red onion thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
- Preheat oven to 400°F (200°C). Line a small sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the chopped chicken thigh, red bell pepper, zucchini, cherry tomatoes, and red onion.
- Drizzle with olive oil and lemon juice. Add dried oregano, garlic powder, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized.
- Remove from oven and serve immediately.
Notes
For extra flavor, marinate the chicken and vegetables for 30 minutes before roasting. Don't overcrowd the pan; use a larger sheet pan if necessary to ensure vegetables caramelize rather than steam. Serve with a sprinkle of crumbled feta cheese, Kalamata olives, or a side of quinoa or rice for a complete meal.