Description
This Greek Sheet Pan Chicken recipe offers a convenient and flavorful meal, combining tender chicken with vibrant vegetables and aromatic Mediterranean seasonings, all cooked on a single sheet pan for easy cleanup.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 pound small red potatoes, quartered
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 yellow bell pepper, cored and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1/2 cup Kalamata olives, pitted
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
- Feta cheese, crumbled, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken thighs, red potatoes, red bell pepper, yellow bell pepper, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
- Pour the dressing over the chicken and vegetables, tossing to ensure everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- If desired, garnish with fresh parsley and crumbled feta cheese before serving.
Notes
- For crispier potatoes, soak them in cold water for 30 minutes before roasting, then pat dry thoroughly.
- Adjust the amount of oregano and garlic powder to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg