Description
Savor the bold flavors of Greece in this easy, one-pan Sheet Pan Greek Chicken and Vegetables dish. Tender chicken thighs and a medley of roasted vegetables come together for a satisfying and healthy meal.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 3 cups mixed vegetables (such as zucchini, bell peppers, red onion)
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 2 teaspoons dried oregano
– 1 teaspoon garlic powder
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs and chopped vegetables. Drizzle with olive oil and sprinkle with lemon juice, oregano, garlic powder, basil, salt, and black pepper. Toss to coat everything evenly.
3. Spread the chicken and vegetables on a large sheet pan, making sure they are in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.
5. Serve the Sheet Pan Greek Chicken and Vegetables immediately, garnished with fresh herbs or a squeeze of lemon juice if desired.
Notes
This recipe can be easily customized by adding or substituting your favorite vegetables. For a more substantial meal, serve with roasted potatoes or a side salad.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Greek