Description
A simple yet flavorful Greek Sheet Pan Chicken recipe that brings together tender chicken thighs and vibrant vegetables, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Arrange the chicken and vegetables in a single layer on a sheet pan, ensuring not to crowd them.
- Roast in the oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.
- Serve warm with lemon wedges for a bright, zesty finish.
Notes
For added flavor, marinate the chicken in olive oil and spices for a few hours. To achieve crispy skin, broil the chicken for the last couple of minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: sheet pan chicken, Greek chicken, easy dinner