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Greek Sheet-Pan Chicken with Vegetables

A delicious and healthy one-pan meal featuring juicy Greek-style chicken, roasted vegetables, and Mediterranean herbs.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs, skin-on Use bone-in thighs for more flavor.
  • 3 tablespoons Olive Oil Extra virgin is preferred.
  • 1 lemon Lemon Juice Freshly squeezed for best flavor.
  • 4 cloves Garlic, minced Enhances the marinade.
  • 2 teaspoons Oregano, dried A key Mediterranean herb.
  • Salt and Pepper, to taste
For the Vegetables
  • 4 pieces Red Potatoes, quartered Adds a hearty base.
  • 1 pieces Red Onion, sliced Sweetness complements the dish.
  • 2 pieces Bell Peppers, assorted colors, sliced For color and flavor.

Method
 

Preparation
  1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
  2. Add chicken thighs and coat well. Let marinate for at least 30 minutes.
  3. On a sheet pan, arrange potatoes, onions, and bell peppers. Drizzle with olive oil and season with salt and pepper.
Cooking
  1. Place marinated chicken atop the vegetables.
  2. Roast in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Notes

Garnish with fresh parsley and serve with warm pita bread or tzatziki sauce for an authentic experience. You can experiment with different vegetables based on the season.