Greek Sheet Pan Chicken with Vegetables
A simple, delicious, and healthy dinner option that brings a taste of the Mediterranean to your kitchen.
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
Ingredients
- ½ cup Olive oil Preferably Greek
- ¼ cup Fresh lemon juice
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 2 teaspoons Dried oregano
- 4 pieces Boneless, skinless chicken thighs
- 2 cups Cherry tomatoes Halved
- 1 large Red onion Cut into wedges
- 1 piece Bell pepper Sliced (any color)
- 1 medium Zucchini Sliced
- to taste Fresh parsley For garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, black pepper, and dried oregano.
- Step 3: 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.
- Step 4: 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: After the chicken has marinated, nestle the marinated chicken thighs among the vegetables on the sheet pan.
- Step 6: 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).
- Step 7: Once everything is done, take the sheet pan out of the oven. Garnish with fresh parsley if desired and serve warm.
Notes
For extra flavor, add crushed garlic cloves to the marinade. You can also use seasonal vegetables for variety.