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Greek Sheet Pan Chicken

A simple and healthy dinner option that combines juicy chicken thighs with fresh vegetables, all cooked on one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 4 pieces Chicken thighs Skinless, boneless for best results
  • 3 tablespoons Olive oil Extra virgin recommended
  • 2 tablespoons Lemon juice Freshly squeezed preferred
  • 3 cloves Garlic Minced
  • 1 teaspoon Oregano Dried or fresh
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Black pepper, adjust to taste
For the Vegetables
  • 2 medium Bell peppers Any color, chopped
  • 1 medium Red onion Chopped
  • 1 medium Zucchini Chopped

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Add the chicken thighs to the bowl and coat them well with the marinade.
  4. Chop the vegetables into bite-sized pieces and add them to the bowl, tossing to coat.
Cooking
  1. Spread the chicken and vegetables on a sheet pan in a single layer.
  2. Bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
Serving
  1. Serve warm and enjoy your healthy meal!

Notes

For best results, cut the vegetables into similar sizes for even cooking. Marinating the chicken for a few hours or overnight enhances flavor.