Description
This Sheet Pan Greek Chicken recipe is a vibrant and easy one-pan meal featuring succulent chicken thighs marinated in classic Greek flavors like lemon, garlic, and oregano. Roasted alongside colorful vegetables such as red onion, bell peppers, and cherry tomatoes, this dish offers a perfect balance of tender protein and caramelized veggies with minimal cleanup. Ideal for busy weeknights, this recipe brings the essence of Mediterranean cuisine right to your table.
Ingredients
For the Chicken Marinade
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 large red onion, cut into wedges
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 pint cherry tomatoes
- 1 small cucumber, sliced (for serving, optional)
For Serving
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Plain Greek yogurt or tzatziki (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined to create the marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat, or up to 2 hours for more intense flavor.
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken and vegetables to golden perfection.
- Prepare the Vegetables: While the oven is heating, cut the red onion into wedges, slice the red and yellow bell peppers, and wash the cherry tomatoes. Arrange the vegetables on a large sheet pan with some olive oil, salt, and pepper.
- Arrange and Roast: Place the marinated chicken thighs skin-side up on the sheet pan nestled among the vegetables. Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy, and the vegetables are tender and caramelized.
- Garnish and Serve: Remove the sheet pan from the oven. Sprinkle crumbled feta cheese and chopped fresh parsley over the chicken and veggies. Serve immediately, optionally with sliced cucumber and a dollop of Greek yogurt or tzatziki on the side for extra creaminess.
Notes
- For crispier chicken skin, pat the chicken thighs dry with paper towels before marinating.
- Use bone-in, skin-on chicken thighs to keep the meat juicy and flavorful during roasting.
- If you prefer a lower sodium option, reduce the amount of salt in the marinade.
- Vegetables can be substituted or added depending on seasonality—zucchini or eggplant work well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
