Why Make This Recipe
Greek Sheet Pan Chicken is a delicious and easy meal option for any night of the week. This recipe combines juicy chicken thighs with colorful mixed vegetables, all flavored with fresh herbs and lemon. The best part is that it cooks on one sheet pan, making cleanup a breeze! It’s a nutritious dish that brings Mediterranean flavors to your table, and it can be ready in about 35 minutes.
How to Make Greek Sheet Pan Chicken
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- Feta cheese for topping (optional)
Directions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the chicken thighs, mixed vegetables, olive oil, minced garlic, oregano, thyme, salt, pepper, and lemon juice. Toss everything together to coat well.
- Spread the mixture out on a large sheet pan in a single layer.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- If using, sprinkle feta cheese on top before serving.
- Serve warm.
How to Serve Greek Sheet Pan Chicken
Greek Sheet Pan Chicken is best served warm right from the oven. You can enjoy it by itself or pair it with a simple side salad or some crusty bread. It’s a filling meal that pleases the whole family.
How to Store Greek Sheet Pan Chicken
To store leftovers, let the chicken and vegetables cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze the leftovers for up to 2 months. Reheat in the oven or microwave before serving.
Tips to Make Greek Sheet Pan Chicken
- Use bone-in chicken thighs for more flavor and juiciness.
- Feel free to add other vegetables you love, like cherry tomatoes or asparagus.
- Make sure the chicken and vegetables are spread out on the pan to ensure even cooking.
Variation
You can change the flavor profile by adding different herbs like rosemary or basil. For a spicier kick, add a pinch of red pepper flakes. You can also substitute chicken thighs with chicken breasts or tofu for a vegetarian version.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind that they may cook faster, so check them earlier to avoid drying out.
2. What vegetables can I use?
You can use any vegetables you like! Carrots, broccoli, or even potatoes work well in this recipe.
3. Can I make this recipe ahead of time?
Yes, you can prep the chicken and vegetables a day in advance. Just cover and refrigerate them until you’re ready to bake.
Print
Greek Sheet Pan Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Greek-inspired meal combining juicy chicken thighs with colorful mixed vegetables, flavored with fresh herbs and lemon, all cooked on one sheet pan.
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- Feta cheese for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the chicken thighs, mixed vegetables, olive oil, minced garlic, oregano, thyme, salt, pepper, and lemon juice. Toss everything together to coat well.
- Spread the mixture out on a large sheet pan in a single layer.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- If using, sprinkle feta cheese on top before serving.
- Serve warm.
Notes
Use bone-in chicken thighs for more flavor and juiciness. You can also change the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg