Greek Sheet Pan Chicken
A delicious and easy meal featuring chicken and colorful vegetables inspired by Greek cuisine, all cooked on one pan for minimal cleanup.
Ingredients
Main Ingredients
- 4 chicken thighs Bone-in chicken thighs for more flavor recommended.
- 1 each bell pepper, sliced
- 1 each red onion, sliced
- 2 each zucchinis, sliced
- 1 cup cherry tomatoes
Seasoning and Oil
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt to taste Salt
- Pepper to taste Pepper
- 1 each juice of 1 lemon Drizzle extra lemon juice before serving for added flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs and vegetables with olive oil, oregano, salt, pepper, and lemon juice.
Cooking
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are caramelized.
Notes
To store leftovers, let the chicken cool completely. Place it in an airtight container in the refrigerator. It will keep for 3-4 days. You can freeze leftovers for up to 2 months. Thaw in the refrigerator before reheating. Feel free to mix in other vegetables like broccoli or carrots for variety. Marinate the chicken and vegetables for a few hours or overnight for deeper flavors.