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Greek Sheet Pan Chicken

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A one-pan Greek dish featuring juicy chicken thighs and roasted vegetables, perfect for quick weeknight dinners.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 cups bell peppers, chopped (mix colors if you can)
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil for easier cleanup or brush it lightly with oil.
  2. In a large bowl, whisk together the olive oil, dried oregano, garlic powder, a generous pinch of salt, and several grinds of black pepper.
  3. Add the chicken thighs and all the prepared vegetables to the bowl. Toss gently but thoroughly so the skin and veggie surfaces are evenly coated with the oil and herb mixture.
  4. Spread the chicken and vegetables in a single layer on the sheet pan, skin-side up for the thighs. Avoid crowding; use two pans if needed to keep everything from steaming.
  5. Roast in the preheated oven for 30–35 minutes, turning the veggies once if they’re unevenly browned. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the skin is golden and crisp.
  6. Transfer to a platter, squeeze lemon wedges over the top, and serve immediately.

Notes

Swap dried oregano for Greek seasoning or a teaspoon of dried thyme. If using boneless thighs, reduce roast time slightly. Add kalamata olives or crumbled feta for more Greek flavor.

Find it online: https://www.wholesomeeasy.com/greek-sheet-pan-chicken/