Description
Sheet Pan Chicken and Peppers with Feta and Lemon Garlic Yogurt Sauce is a vibrant, easy-to-make dinner that combines juicy roasted chicken thighs and colorful bell peppers, finished with crumbled feta cheese and a tangy lemon garlic yogurt sauce. This recipe is perfect for a quick weeknight meal that’s full of Mediterranean flavors and requires minimal cleanup.
Ingredients
For the Chicken and Peppers
- 4 bone-in, skin-on chicken thighs
- 3 bell peppers (red, yellow, and green), sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Lemon Garlic Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
To Finish
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare the Vegetables and Chicken: In a large bowl, toss the sliced bell peppers and red onion with 2 tablespoons of olive oil, smoked paprika, dried oregano, salt, and pepper. Place the seasoned vegetables on a large sheet pan. Rub the chicken thighs with the remaining olive oil, and season them generously with salt and pepper.
- Arrange on Sheet Pan: Nestle the chicken thighs skin-side up among the vegetables on the sheet pan for even cooking.
- Roast: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is crispy and an internal thermometer registers 165°F (74°C), and vegetables are tender and slightly charred.
- Make the Yogurt Sauce: While the chicken roasts, combine the Greek yogurt, lemon zest and juice, minced garlic, chopped parsley, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
- Finish and Serve: Once cooked, sprinkle the roasted chicken and vegetables with crumbled feta cheese. Serve warm with a dollop of the lemon garlic yogurt sauce on the side or drizzled over the top.
Notes
- For extra crisp skin, pat the chicken thighs dry with paper towels before seasoning.
- You can substitute chicken breasts if preferred; adjust cooking time accordingly.
- Add a pinch of red pepper flakes to the yogurt sauce for a spicy kick.
- Serve with warm pita bread or over cooked couscous or rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
