Why Make This Recipe
If you’re looking for a quick and healthy dinner that takes minimal effort, Greek Sheet Pan Chicken is the perfect choice. This dish is full of flavors from fresh vegetables and aromatic herbs. Plus, cooking everything on one pan means easier cleanup, making it a great option for busy weeknights.
How to Make Greek Sheet Pan Chicken
Ingredients:
- 4 chicken thighs
- 2 cups bell peppers (sliced)
- 1 red onion (sliced)
- 2 cups zucchini (sliced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, bell peppers, red onion, zucchini, and minced garlic.
- Drizzle with olive oil and season with oregano, thyme, salt, and pepper; toss to coat evenly.
- Spread the mixture onto a large sheet pan in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve with lemon wedges.
How to Serve Greek Sheet Pan Chicken
Serve Greek Sheet Pan Chicken directly from the oven. The bright lemon wedges add a nice touch of flavor. You can plate it up with a side of rice, couscous, or a simple green salad to complete your meal.
How to Store Greek Sheet Pan Chicken
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage. When ready to eat, simply reheat in the oven or microwave.
Tips to Make Greek Sheet Pan Chicken
- Make sure to cut the vegetables into similar sizes to ensure even cooking.
- Feel free to adjust the veggies based on what you have available. Broccoli or cherry tomatoes also work well.
- For extra flavor, marinate the chicken in olive oil and herbs for a few hours before cooking.
Variation
You can swap chicken thighs for chicken breasts if you prefer leaner meat. Additionally, try adding olives or feta cheese for a more authentic Greek touch.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs will work great! Just adjust your cooking time since they might cook faster.
Is this recipe suitable for meal prep?
Absolutely! This dish holds up well throughout the week and is perfect for meal prep lunches.
Can I make this dish in advance?
Yes, you can prepare everything a day ahead and keep it in the fridge. Just bake it when you’re ready to eat!
Greek Sheet Pan Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Paleo
Description
A quick and healthy dinner featuring chicken thighs, fresh vegetables, and aromatic herbs, all baked on one pan for easier cleanup.
Ingredients
- 4 chicken thighs
- 2 cups bell peppers (sliced)
- 1 red onion (sliced)
- 2 cups zucchini (sliced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, bell peppers, red onion, zucchini, and minced garlic.
- Drizzle with olive oil and season with oregano, thyme, salt, and pepper; toss to coat evenly.
- Spread the mixture onto a large sheet pan in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve with lemon wedges.
Notes
Cut the vegetables into similar sizes for even cooking. You can adjust the veggies based on availability; broccoli or cherry tomatoes work well too.