This Greek Sheet Pan Chicken is a colorful and tasty dish featuring juicy chicken, bell peppers, and olives. It’s all roasted together for a delightful, hassle-free meal!
When I make this, I feel like a chef! Just toss everything on a pan, let the oven do the work, and voila—easy dinner with Mediterranean flair! 🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on chicken thighs add great flavor and juiciness. If you want a leaner option, chicken breasts work well, but they may dry out more easily. Adjust cooking time to ensure they’re fully cooked.
Olive Oil: Olive oil is perfect for roasting, but feel free to use avocado oil if you prefer a higher smoke point. It has a mild flavor too!
Oregano: Dried oregano is the traditional herb here, bringing that classic Greek taste. If you run out, try using Italian seasoning as a blend or fresh oregano if available.
Vegetables: The zucchini, bell pepper, and onion give lovely colors and flavors. You can swap these for more robust veggies like eggplant or asparagus, depending on your preference.
Kalamata Olives: These olives add a nice briny taste, but green olives can be a milder substitute if you prefer. Always taste first to ensure it matches your flavor profile!
How Can I Ensure My Chicken Is Perfectly Cooked and Juicy?
Cooking chicken thighs to perfection is key. Start by checking the cooking time and temperature carefully. Using a meat thermometer will help you avoid undercooking or overcooking your chicken.
- Set your oven to 425°F (220°C) for a crispy skin.
- After about 35-40 minutes, check for an internal temperature of 165°F (74°C).
- If the skin isn’t as golden as you’d like, you can broil for an additional 2-3 minutes, but watch closely!
Remember, letting the chicken rest for a few minutes after cooking will help keep it juicy. Enjoy!
How to Make Greek Sheet Pan Chicken
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- Salt and pepper to taste
For the Vegetables:
- 1 red onion, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup Kalamata olives
For Topping:
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-40 minutes to cook in the oven. So, you can expect to have this delicious Greek sheet pan chicken ready in around 50 minutes total. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This will get it nice and hot for roasting your chicken and veggies to perfection!
2. Prepare the Chicken:
In a large bowl, toss the chicken thighs with olive oil, dried oregano, salt, and pepper. Make sure each piece is well coated—this is where the flavor comes from!
3. Arrange the Vegetables:
Grab a large baking sheet and spread out the sliced red onion, yellow bell pepper, zucchini, cherry tomatoes, and Kalamata olives evenly. This will create a colorful bed for the chicken to sit on.
4. Add the Chicken:
Now it’s time to place your seasoned chicken thighs right on top of the veggies in the baking sheet. Make sure they have some space for even cooking.
5. Roast in the Oven:
Pop the baking sheet into your preheated oven and roast for about 35-40 minutes. You’ll know the chicken is done when the skin is golden brown and a meat thermometer reads 165°F (74°C) internally.
6. Add the Finishing Touches:
Once your chicken is cooked, remove the baking sheet from the oven. Sprinkle crumbled feta cheese and chopped parsley all over the chicken and vegetables. This adds a nice tangy flavor!
7. Serve and Enjoy:
Serve your delicious Greek sheet pan chicken with lemon wedges on the side. Squeeze some lemon over everything for that extra zest. Enjoy your tasty meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! The cooking time will be shorter, about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Keep an eye on the chicken to ensure it doesn’t overcook!
What Vegetables Can I Substitute?
Feel free to mix up the vegetables based on what you have! Good substitutes include bell peppers of any color, asparagus, or even eggplant. Just try to maintain a similar volume for even cooking.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through for the best texture, or you can use the microwave if you’re in a rush.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can marinate the chicken and chop the vegetables a day ahead. Store everything separately in the fridge. When you’re ready to cook, just combine them on your baking sheet and pop them in the oven!
