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This dish uses simple, fresh ingredients. You will need: - 4 bone-in, skin-on chicken thighs - 3 medium-sized potatoes, cut into wedges - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 small red onion, sliced into rings - 2 cups cherry tomatoes, halved These ingredients give the dish its hearty base. The chicken thighs add rich flavor and moisture. The potatoes provide a satisfying crunch, while the peppers and onions bring sweetness. Cherry tomatoes add brightness and juiciness. The marinade enhances the chicken's flavor. Here are the seasoning ingredients you need: - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 3 tablespoons extra-virgin olive oil - Juice of 1 fresh lemon These spices create a zesty and aromatic blend. Garlic gives depth, while oregano and thyme add an earthy note. Smoked paprika adds warmth, and lemon juice brightens it all up. Garnishes elevate the dish visually and in taste. I suggest: - Fresh parsley, chopped Sprinkling parsley on top adds a pop of color. It also brings a fresh flavor that ties everything together. You can serve the chicken warm, straight from the pan. Pair it with Greek yogurt or a light salad for a complete meal. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step helps the chicken and veggies roast evenly. While the oven warms up, gather all your ingredients. You need chicken thighs, potatoes, bell peppers, onion, cherry tomatoes, garlic, and spices. In a large bowl, mix the chicken thighs with olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. I like to use my hands to coat the chicken well. Letting the chicken sit in this mix adds great flavor. Line a big baking sheet with parchment paper or foil. Place the marinated chicken on one side of the pan. Make sure there’s space between each piece. On the other side, add the seasoned potato wedges, sliced red and yellow peppers, onion rings, and halved cherry tomatoes. Spread them out so they roast nicely. Put the sheet pan in the oven. Roast for about 35-40 minutes. The chicken should reach 165°F (75°C), and the potatoes should be golden and crispy. If the chicken skin is not crispy enough, switch to broil for 2-3 minutes. Keep an eye on it to avoid burning. Once done, let the dish rest for a few minutes before serving. To get crispy chicken skin, start with bone-in, skin-on thighs. The fat under the skin helps it crisp up. Pat the chicken dry with paper towels. This removes excess moisture. Next, use olive oil and seasoning to coat the chicken well. Roast at 400°F (200°C) for perfect results. If the skin isn't crispy enough, broil for 2-3 minutes. Just watch it closely to avoid burning. For great roasted veggies, cut them into similar sizes. This helps them cook evenly. Use a baking sheet lined with parchment paper. Spread veggies out in a single layer. Overcrowding can lead to steaming instead of roasting. Toss them with olive oil, salt, and pepper for best flavor. Roasting at 400°F (200°C) for about 35-40 minutes will give you delicious, tender, and slightly caramelized vegetables. You can boost the flavors of this dish in many ways. Add lemon zest to the marinade for extra zing. Try fresh herbs like rosemary or dill for a new twist. You can also mix in olives or feta cheese for a Mediterranean touch. For a spicy kick, add red pepper flakes to the seasoning. Get creative based on what you like! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes before cooking to enhance the flavor. If you have time, marinating overnight in the fridge will yield even better results. Choose the Right Chicken: Bone-in, skin-on chicken thighs are recommended for this recipe as they stay juicy and flavorful during roasting. Avoid using boneless cuts, as they may dry out. Uniform Vegetable Sizes: Cut all vegetables into similar sizes for even cooking. This ensures that they roast at the same rate and achieve the perfect tenderness. Rest Before Serving: Let the chicken rest for a few minutes after roasting. This allows the juices to redistribute for an even more succulent bite. {{image_4}} You can swap chicken thighs for breast, drumsticks, or wings. Each cut gives a different taste and texture. Breasts are leaner and cook faster. Drumsticks add a nice flavor due to their bones. Wings work well for a fun, bite-sized meal. Just adjust cooking times based on the cut you choose. Always check the chicken reaches 165°F (75°C) for safety. Feel free to mix in seasonal vegetables for extra flavor. Try zucchini, asparagus, or carrots. These veggies add color and nutrition. You can also use root vegetables like sweet potatoes. Just cut them to similar sizes for even cooking. Roasting brings out their natural sweetness and makes the dish more vibrant. If you want to shake things up, try different marinades. A yogurt-based marinade adds creaminess and tang. You might also use balsamic vinegar for a sweet depth. Adding fresh herbs like dill or mint can brighten the dish. Experimenting with spices like cumin or coriander can create new flavor profiles. Adjust the marinade to your taste for exciting results! After enjoying your Greek Sheet Pan Chicken, store any leftovers in an airtight container. Let the dish cool to room temperature first. This helps keep the food safe and fresh. You can keep the leftovers in the fridge for up to three days. Make sure to label your container with the date. This way, you know when to eat it! To reheat your chicken and veggies, use an oven or a microwave. If you use an oven, preheat it to 350°F (175°C). Place the leftovers on a baking sheet and cover them with foil. This keeps the chicken moist and helps the veggies warm evenly. Heat for about 15-20 minutes until it's hot. If you prefer the microwave, heat in short bursts. Stir in between to avoid hot spots. This keeps the flavors fresh and tasty. If you want to freeze your Greek Sheet Pan Chicken, it’s easy! First, let the dish cool completely. Then, place it in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for a delicious meal later! Marinate the chicken for at least 30 minutes. This allows the flavors to soak in. If you have time, marinate it for up to 2 hours for even better taste. Use a zip-top bag or bowl for easy mixing and cleanup. Yes, you can use boneless chicken thighs or breasts. Just remember, boneless cuts cook faster. Keep an eye on the chicken to avoid overcooking. Adjust the roasting time to about 25 to 30 minutes. This dish goes great with: - Greek yogurt - Light salad - Couscous or rice - Roasted vegetables These sides balance the meal and add freshness. Yes, this recipe is perfect for meal prep. You can cook it in advance and store it. Just divide it into containers for easy grab-and-go meals. It tastes great reheated, too. Absolutely! You can prepare the chicken and veggies the night before. Marinate the chicken and chop the vegetables ahead of time. When you’re ready, just roast them in the oven. This saves you time on busy days. Greek Sheet Pan Chicken combines tasty ingredients with easy steps. You learned about key ingredients, marinating tips, and how to roast great chicken and veggies. I shared ways to keep your leftovers fresh and gave answers to common questions. This dish is fun and flexible. You can try new flavors or veggies each time. With simple steps and smart tips, you will enjoy making this dish again and again. Happy cooking!

Greek Sheet Pan Chicken

A flavorful and easy-to-make Greek-inspired chicken dish roasted with vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 3 medium-sized potatoes, cut into wedges
  • 1 piece red bell pepper, sliced into strips
  • 1 piece yellow bell pepper, sliced into strips
  • 1 small red onion, sliced into rings
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 piece fresh lemon, juiced
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to create the ideal roasting environment.
  • In a large mixing bowl, combine the chicken thighs with the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Use your hands or a spoon to ensure that each piece of chicken is thoroughly coated in the flavorful marinade.
  • In a separate bowl, take the potato wedges and drizzle them lightly with some olive oil. Season with salt and pepper, tossing well to ensure every wedge is coated evenly.
  • Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Place the marinated chicken thighs on one side of the sheet pan, ensuring they have space to roast without crowding.
  • On the other side of the sheet pan, arrange the seasoned potato wedges along with the sliced red bell pepper, yellow bell pepper, rings of red onion, and the halved cherry tomatoes. Spread the vegetables out in a single layer to promote even roasting.
  • Transfer the sheet pan to the oven and roast everything together for approximately 35-40 minutes. The chicken should reach a safe internal temperature of 165°F (75°C) and the potatoes should become golden and crispy. If the chicken skin hasn’t developed enough crispness, switch to broil for an additional 2-3 minutes, watching closely to avoid burning.
  • Once cooked, carefully remove the pan from the oven and let the dish rest for a few minutes, allowing the flavors to settle.
  • Just before serving, sprinkle the dish with freshly chopped parsley to add a vibrant touch and enhance the flavors.

Notes

Serve warm, directly from the pan, for a rustic presentation. Pair with Greek yogurt or a light salad.
Keyword chicken, easy, Greek, roasted, sheet pan