Greek Sheet Pan Chicken

Every now and then, a recipe comes along that stirs up the kind of nostalgia that keeps your taste buds dancing. For me, Greek Sheet Pan Chicken is one of those delightful dishes. I remember the first time I made this for a cozy gathering—friends buzzing with laughter and the aroma of zesty lemon and roasted veggies wafting through the air. It’s a simple yet sensational combination that not only satisfies the stomach but nourishes the soul. Picture this: vibrant rescue colors of bell peppers, the hearty goodness of chicken, and that tangy, creamy finish from feta cheese—all in one elegant sheet pan. This dish is like a warm hug on a plate.

Why you’ll love this recipe

So, why should you try your hand at this Greek Sheet Pan Chicken tonight? For starters, it’s effortlessly delicious and a fantastic way to celebrate the season’s fresh produce. With succulent chicken thighs that bask in olive oil, garlic, and lemon juice, it’s a flavor explosion you won’t want to miss. And let’s not forget about those veggies! The zucchini and bell peppers soften and mingle beautifully, soaking up all those Mediterranean flavors.

But here’s the kicker—clean-up is a breeze! You toss the ingredients on a single sheet pan, pop it in the oven, and let it work its magic while you kick back with a good book or enjoy a glass of wine. It’s weeknight cooking made chic and enjoyable, and the leftovers—if there are any—are just as delightful the next day. Seriously, what’s not to love?

Gather these ingredients

• 4 chicken thighs: These beauties are your star players, ensuring juicy, tender bites that are satisfyingly rich in flavor. You could easily swap them out for chicken breast if that’s your preference, but I promise the thighs hold onto moisture better.

• 2 zucchinis, sliced: Sweet and slightly nutty, zucchini adds both texture and nutrition. If you’re feeling adventurous, try substituting them for eggplant!

• 1 red bell pepper, chopped: The crunchiness and sweetness of this pepper not only brighten the dish but also add a pop of color.

• 1 yellow bell pepper, chopped: Known for its milder taste, it complements the red pepper perfectly, creating a beautiful harmony of flavors.

• 1 red onion, chopped: This is where it gets aromatic! The red onion will caramelize in the oven, enhancing the dish with a sweet, savory dimension.

• 3 cloves garlic, minced: Garlic is like the fairy godmother of flavor, and we don’t skimp on it here! It’s a necessary touch that elevates every dish.

• 2 tablespoons olive oil: Opt for the good stuff! Extra virgin brings a fruity depth that really shines through in the roasting.

• 1 teaspoon dried oregano: A classic herb that transports you to the sunny shores of Greece with every sprinkle. A must-have element!

• 1 teaspoon salt: Just enough to bring out all the vibrant flavors without overwhelming the dish.

• 1/2 teaspoon black pepper: For a gentle kick that balances the sweetness of the vegetables.

• Juice of 1 lemon: Freshly squeezed, of course! The zest of the lemon adds zing and brightens everything up.

• Feta cheese (optional): If you’re feeling indulgent, sprinkle on some feta post-baking for that glorious creamy goodness.

• Fresh parsley (optional): A sprinkle of this vibrant herb adds the finishing touch and a hint of freshness.

Preparing Greek Sheet Pan Chicken

1. Preheat the oven: Set it to a cozy 400°F (200°C) to get the roasting started.

2. Mix it all together: In a large bowl, combine the chicken thighs, sliced zucchinis, chopped bell peppers, red onion, and minced garlic.

3. Season generously: Drizzle everything with olive oil, then sprinkle in that oregano, salt, black pepper, and the magical juice of one lemon. Grab those tongs and toss until each ingredient is lovingly coated.

4. Spread it out: Pour the mixture onto a large sheet pan. Spread it out evenly so everything cooks beautifully.

5. Bake away: Slide the pan into your preheated oven and let it bake for 25-30 minutes. You want that chicken to be juicy and cooked through, while the veggies get tender and caramelized.

6. Finish strong: If you’re using feta, sprinkle it on within the last few minutes of baking. Garnish with fresh parsley just before serving for that extra pop of color.

Best way to enjoy it

This dish is so versatile that it can stand alone as a satisfying meal, but if you want a little something extra, consider pairing it with a simple green salad drizzled with lemon vinaigrette for freshness. You could also serve it over a bed of fluffy couscous or quinoa to soak up the wonderful juices.

And let me tell you, it’s divine tucked into a warm pita with some tzatziki sauce; a Greek twist to the leftovers if you have any!

Storage and reheating tips

Got leftovers? Lucky you! Store them in an airtight container in the fridge for about 3-4 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through—around 10-15 minutes should do the trick. Want to make them last longer? Freeze the mixture before cooking, and just thaw it overnight when you’re ready to bake. Oven magic awaits!

Pro chef tips

• Use fresh herbs: If you have rosemary or thyme, throw in some fresh sprigs for an even more aromatic flavor boost.
• Texture matters: Don’t dice the veggies too small; you want them to hold up well during roasting.
• Don’t be afraid of seasoning: Remember, seasoning at each stage ensures that every element is bursting with flavor.

Creative Twists

Feel free to play around with this dish! What if you swapped the chicken for shrimp? Or added some cherry tomatoes for a pop of juiciness? Think about adding some olives or even a pinch of red pepper flakes for a bit of heat. The possibilities are endless!

Directions to follow

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs, zucchinis, bell peppers, red onion, and garlic.
3. Drizzle with olive oil and season with oregano, salt, pepper, and lemon juice. Toss to coat everything evenly.
4. Spread the mixture evenly on a sheet pan.
5. Bake for 25-30 minutes, until the chicken is cooked through and vegetables are tender.
6. If desired, sprinkle with feta cheese and garnish with fresh parsley before serving.

Your questions answered

• What’s the prep time? About 10-15 minutes tops; it’s super quick!
• Can I use chicken breasts instead? Absolutely, but thighs give more moisture.
• What are good side dishes? A simple green salad or some rice work beautifully.
• Is this dish freezer-friendly? Yes, just freeze before baking and it’ll keep well.
• How do I know when the chicken is done? It should reach an internal temperature of 165°F (75°C) for safety.

This Greek Sheet Pan Chicken is more than just a recipe; it’s a canvas for your culinary creativity and a reason to gather those you love. The health benefits from the fresh veggies and wholesome chicken make it not just delicious, but nourishing too. So why not embrace the Mediterranean flavors tonight? I’d love to hear how it goes when you give it a whirl; don’t hesitate to share your own twists! Happy cooking, my friend!

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Greek Sheet Pan Chicken

Difficulty: Beginner Prep Time Cook Time Total Time 45 hrs

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 10 Calories: 450

Best Season: All year round

Description

Greek Sheet Pan Chicken is a delicious and nutritious one-pan meal featuring succulent chicken thighs, colorful vegetables, and a hint of lemon and feta cheese that evokes the warmth of Mediterranean cooking.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces chicken thighs (Juicy and flavorful, can substitute with chicken breasts.)
• 2 pieces zucchini (Sliced, sweet and nutty.)
• 1 piece red bell pepper (Chopped, adds color and sweetness.)
• 1 piece yellow bell pepper (Chopped, milder taste.)
• 1 piece red onion (Chopped, for sweetness and aroma.)
• 3 cloves garlic (Minced, enhances flavor.)
• 2 tablespoons olive oil (Extra virgin preferred for flavor.)
• 1 teaspoon dried oregano (Classic Mediterranean herb.)
• 1 teaspoon salt (Enhances overall flavor.)
• ¹⁄₂ teaspoon black pepper (For a gentle kick.)
• 1 piece lemon (Juice of one, for brightness.)
• optional to taste feta cheese (Sprinkle on post-baking for creaminess.)
• optional to taste fresh parsley (For garnishing.)

Instructions

Cooking Steps

1. Preheat the oven

   Set it to 400°F (200°C).
   Mark as complete

2. Mix ingredients

   In a large bowl, combine the chicken thighs, sliced zucchinis, bell peppers, red onion, and minced garlic.
   Mark as complete

3. Season

   Drizzle with olive oil and add oregano, salt, pepper, and lemon juice. Toss to coat evenly.
   Mark as complete

4. Spread on sheet pan

   Pour the mixture onto a large sheet pan and spread evenly.
   Mark as complete

5. Bake

   Bake for 25-30 minutes until the chicken is cooked through and veggies are tender.
   Mark as complete

6. Finish

   If using feta, sprinkle it on in the last few minutes of baking. Garnish with fresh parsley before serving.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 135mg45%

Sodium 550mg23%

Potassium 750mg22%

Total Carbohydrate 20g7%

Dietary Fiber 4g16%

Sugars 6g

Protein 35g70%

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Vitamin A 1800 IU

Vitamin C 80 mg

Calcium 150 mg

Iron 2.5 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 10 mcg

Thiamin 0.1 mg

Riboflavin 0.3 mg

Niacin 12 mg

Vitamin B6 0.5 mg

Folate 50 mcg

Vitamin B12 1.5 mcg

Biotin 0 mcg

Pantothenic Acid 1.2 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 50 mg

Zinc 2.5 mg

Selenium 25 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, consider adding fresh herbs or try different vegetables.

Keywords: Greek, Chicken, Sheet Pan, Mediterranean, Easy Recipe, One Pan Meal