If you’re looking for a simple, delicious, and healthy dinner option, you’ve come to the right place! This Greek Sheet Pan Chicken with Vegetables is a delightful way to bring a taste of the Mediterranean to your kitchen.
It’s packed with flavorful ingredients that come together easily on one pan, making cleanup a breeze.
This recipe is not only perfect for busy weeknights but also impressive enough for guests.
The combination of juicy chicken, roasted veggies, and fragrant spices will have everyone asking for seconds.
So let’s dive into this easy-to-make and positively scrumptious dish!
Why This Recipe Is a Must-Try
This Greek Sheet Pan Chicken is a wonderful recipe for several reasons.
First, it’s incredibly easy to prepare.
With just a few simple steps, you can have a full meal ready to go.
Second, the combination of olive oil, fresh lemon juice, and dried oregano gives the chicken a zesty kick that transports your taste buds straight to sunny Greece.
Third, one of the best parts is that everything cooks together on a single sheet pan, which means less time spent washing dishes.
Plus, it’s a great way to sneak in a variety of vegetables, making it both nutritious and satisfying.
Trust me, once you try this recipe, it will become a regular in your meal rotation!
Ingredients
To whip up this fabulous Greek Sheet Pan Chicken, here’s what you’ll need:
- ½ cup (120 ml) olive oil, preferably Greek
- ¼ cup (60 ml) fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried oregano
- 4 boneless, skinless chicken thighs
- 2 cups cherry tomatoes, halved
- 1 large red onion, cut into wedges
- 1 bell pepper, sliced (any color you prefer)
- 1 medium zucchini, sliced
- Fresh parsley, for garnish (optional)
How To Make Greek Sheet Pan Chicken with Vegetables
Now that you have your ingredients ready, let’s get started! Follow these simple steps to make your Greek Sheet Pan Chicken:
Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C).
This step ensures that your chicken and veggies cook evenly and develop that lovely roasted flavor.
Step 2: Prepare the Marinade
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, black pepper, and dried oregano.
This marinade is the secret behind the incredible flavor of the chicken!
Step 3: Marinate the Chicken
Place the chicken thighs in a large bowl or a zip-top bag.
Pour about half of the marinade over the chicken, making sure each piece is well-coated.
Let it marinate for at least 20 minutes.
If you have more time, you can marinate it in the fridge for up to 2 hours for even more flavor.
Step 4: Prepare the Vegetables
While your chicken is marinating, prepare the vegetables.
On a large sheet pan, spread out the cherry tomatoes, red onion wedges, bell pepper slices, and zucchini.
Drizzle the remaining marinade over the vegetables and toss them to coat evenly.
Step 5: Add the Chicken to the Sheet Pan
After the chicken has marinated, nestle the marinated chicken thighs among the vegetables on the sheet pan.
Make sure everything is spread out in a single layer for even cooking.
Step 6: Roast in the Oven
Place the sheet pan in your preheated oven and roast for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly caramelized.
Step 7: Garnish and Serve
Once everything is done, take the sheet pan out of the oven.
If desired, garnish the dish with fresh parsley for a pop of color and flavor.
Serve warm and enjoy your Mediterranean feast!
Expert Tips
To make this dish even better, consider these expert tips:
- For extra flavor, add some crushed garlic cloves to the marinade.
- If you love olives, consider adding a handful of kalamata olives to the pan for an authentic Greek touch.
- Feel free to use bone-in chicken thighs for richer flavor, just adjust the cooking time slightly.
- Use seasonal vegetables to make this dish year-round – asparagus, carrots, or broccoli work beautifully too!
Variations and Customizations
This recipe is versatile! Here are a few variations you might enjoy:
- Swap out chicken for salmon for a lighter, flaky option.
- For a vegetarian version, replace the chicken with chickpeas or tofu for protein.
- Add feta cheese on top during the last 10 minutes of cooking for a creamy, tangy flavor.
- Change up the herbs; try basil or thyme if you want a different taste.
How to Store Leftovers
If you have any leftovers (which I doubt because it’s so good!), you can store them in an airtight container in the refrigerator.
They will keep well for about 3-4 days.
To reheat, simply place the chicken and vegetables on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
You can also microwave it, but it may not have the same crispiness.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer.
Just keep an eye on the cooking time, as they may cook faster.
What vegetables work well in this recipe?
Almost any vegetable can work well! Feel free to experiment with eggplant, carrots, or even Brussels sprouts.
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the fridge until you’re ready to use it.
How do I know when the chicken is done cooking?
The best way to check for doneness is to use a meat thermometer.
The chicken should reach an internal temperature of 165°F (75°C).
Conclusion
This Greek Sheet Pan Chicken with Vegetables is a perfect choice for a quick weeknight dinner or a weekend gathering.
The bold flavors of the marinade, combined with the natural sweetness of the roasted vegetables, make this dish unforgettable.
Plus, the ease of preparation and cleanup means you’ll have more time to enjoy your meal and the company of friends and family.
Give this recipe a try, and I promise it will become a favorite in your home.
Happy cooking!
