Greek Sheet Pan Chicken Dinner
A vibrant and flavorful Mediterranean sheet pan dinner featuring tender, seasoned chicken and a medley of roasted vegetables, all infused with classic Greek herbs and spices. This easy one-pan meal delivers big on taste with minimal cleanup, perfect for a weeknight.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 lb baby potatoes halved or quartered
- 1 large red bell pepper cored and cut into 1-inch pieces
- 1 medium yellow bell pepper cored and cut into 1-inch pieces
- 1 medium red onion cut into wedges
- 1 pint cherry tomatoes
- 0.25 cup olive oil extra virgin
- 2 tbsp fresh lemon juice
- 4 cloves garlic minced
- 2 tsp dried oregano
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup crumbled feta cheese optional
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the chicken, potatoes, bell peppers, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Pour the dressing over the chicken and vegetables, tossing to ensure everything is evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan. Ensure vegetables and chicken are not overcrowded to promote even cooking and browning.
- Roast for 25-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip the chicken and vegetables halfway through cooking for even browning.
- If desired, sprinkle with crumbled feta cheese and fresh chopped parsley before serving. Serve hot.
Notes
For extra crispiness, broil for the last 2-3 minutes. Serve with a sprinkle of fresh dill or parsley and a squeeze of lemon. Leftovers are great for lunch or meal prep.