Imagine a mouthwatering meal that combines tender, juicy chicken with vibrant, roasted vegetables - all prepared with minimal cleanup and maximum flavor! This Sheet Pan Greek Chicken recipe is your ticket to a restaurant-quality dinner that's so easy, you'll want to make it every week. Bursting with Mediterranean-inspired herbs, colorful vegetables, and succulent chicken, this dish promises to transport your taste buds to the sunny shores of Greece without ever leaving your kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups cherry tomatoes
- 1 red onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and vegetables cook evenly and develop a nice roasted flavor.
- While the oven is preheating, prepare the chicken thighs. Pat them dry with paper towels to remove excess moisture, which helps achieve a nice sear. Season both sides generously with salt, pepper, and 1 teaspoon of dried oregano.
- In a large mixing bowl, combine the cherry tomatoes, sliced red onion, sliced bell pepper, and sliced zucchini. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the remaining 1 teaspoon of dried oregano, salt, and pepper to taste. Toss everything together until the vegetables are well coated.
- On a large sheet pan, arrange the seasoned chicken thighs in the center. Surround the chicken with the prepared vegetables, spreading them out evenly to ensure even roasting.
- Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables for added flavor and moisture during cooking.
- Place the sheet pan in the preheated oven and roast for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and slightly caramelized.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices to redistribute in the chicken, making it more flavorful and juicy.
- Serve the Greek chicken and vegetables warm, garnished with fresh herbs if desired. Enjoy your healthy and delicious meal!
Tips
- Pat the chicken dry before seasoning to ensure a beautiful golden-brown exterior and prevent steaming.
- Use a large sheet pan to give vegetables and chicken enough space to roast properly. Overcrowding can lead to soggy vegetables instead of caramelization.
- For extra flavor, consider adding crumbled feta cheese in the last 5 minutes of cooking or garnishing with fresh chopped parsley or oregano.
- Check chicken's internal temperature with a meat thermometer to guarantee it reaches 165°F (75°C) for safe consumption.
- Let the dish rest for 3-5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
- For a low-carb version, you can swap zucchini for other low-carb vegetables like cauliflower or Brussels sprouts.
Nutrition Facts
Calories: 356kcal
Carbohydrates: 11g
Protein: 25g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 80mg
