Description
A quick and flavorful Greek-inspired sheet pan chicken dish with roasted vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 4 chicken thighs (skin-on, bone-in)
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, red onion), cut into bite-sized pieces
- 3 tablespoons olive oil (extra virgin)
- 2 teaspoons dried oregano (or 2 tablespoons fresh, chopped)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.
- Pat the chicken thighs dry with paper towels.
- Combine the olive oil, dried oregano, garlic powder, a pinch of salt, and black pepper in a large bowl.
- Add the chicken thighs and mixed vegetables to the bowl and toss until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan, skin-side up.
- Roast for 25–30 minutes, rotating the pan once, until the chicken reaches 165°F and the vegetables are tender and caramelized.
- Remove from the oven, rest for 5 minutes, and squeeze lemon wedges over the top before serving.
Notes
Cut vegetables evenly for uniform cooking. Substitute chicken or adjust cooking times as needed for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Greek chicken, sheet pan dinner, Mediterranean, quick weeknight meal, roasted vegetables