Sheet Pan Greek Chicken and Vegetables

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Food and the holiday season are not mutually exclusive. After the holiday
indulgence, it is time to pull in the reins and get back to healthy eating.


This Sheet Pan Greek Chicken and Vegetables is a sheet pan recipe that is
flavour-packed, vibrant, healthy and at the same time can be whipped up
without breaking a sweat. And, the best part is that the oven does all the
work for you!


Juicy chicken thighs are nestled in a bed of zucchinis, peppers, onions,
potatoes, tomatoes and roasted together with all Greek herbs in a
single sheet pan till golden brown perfection!


Trust me, when you’ve got a chicken recipe as easy and flavorful as this, it’s
sure to become a part of your regular dinner rotation!


More Reasons to try this Recipe

  • Pretty darn easy to throw together, meaning you can dig into it any
    night of the week.
  • This recipe hits all the right notes, thanks to all the Greek herbs and
    seasonings.
  • Since everything gets cooked together in a single sheet pan, you don’t
    have a pile of dishes to wash after dinner.
  • This recipe is delicious fresh out of the oven and the leftovers also
    make for an awesome lunch the following day.


If you are looking for such easy meals, you can also try these:


Can you use chicken breasts for this recipe?

Because of the longer cooking time to get the vegetables perfectly
caramelized, it’s best to use chicken thighs for this recipe. Chicken
breast fillets try to dry out if they are cooked for a long time.


If you make this Sheet Pan Greek Chicken & Vegetables, I would love to
know how it turned out! Please let me know by leaving a comment below.

Ingredients:

  • 6 chicken thighs, bone-in, skin-on
  • 1 zucchini, halved lengthwise and sliced
  • 1 red bell pepper, chopped into 1-inch pieces
  • 2 red onions, thinly sliced into wedges
  • 1/2 cup cherry or grape tomatoes
  • 7-8 potatoes, halved
  • 1/4 cup green olives, pitted
  • ½ cup olive oil
  • 3 Tablespoons lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 220°C. In a small bowl, whisk together the olive
    oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Place the chicken thighs in a bowl and and pour 2/3 rd of the
    marinade, toss the chicken in the marinade and make sure it’s well
    coated. Allow the chicken to marinate for 10 to 15 minutes.
  3. While the chicken is marinating, spread the zucchini, bell pepper,
    potatoes,and tomatoes onto the baking sheet and drizzle the remaining
    marinade on top. Toss together to coat the vegetables.
  4. Place the chicken thighs around the veggies and bake them in the oven
    for 30 minutes.
  5. Remove the baking sheet from the oven, add the olives and the red
    onions, and then place it back in the oven for another 10 to 15
    minutes, or until the vegetables are softened and the chicken pieces
    are cooked through.
  6. Once done, take them out of the oven,garnish with lemon wedges and
    serve!


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