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Greek Chicken Sheet Pan Dinner Flavorful and Easy Meal

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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 teaspoons dried oregano The heart of this dish lies in the chicken thighs. They cook up juicy and tender. I use boneless, skinless chicken thighs for their rich flavor. The olive oil adds moisture and richness. It also helps the spices stick to the chicken. Dried oregano gives a burst of Mediterranean taste. It’s fresh and bright, making the chicken sing. - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, cut into wedges - 1 zucchini, sliced For vegetables, I choose a mix that adds color and taste. Cherry tomatoes are sweet and juicy, popping in your mouth. The bell peppers bring sweetness and crunch. Red onion adds a nice sharpness, balancing the flavors. Zucchini offers a soft texture and soaks up all the tasty juices. - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 lemon, juiced and zested - Fresh parsley, chopped (for garnish) Seasonings are key to making this meal pop. Garlic powder and onion powder add depth. A sprinkle of salt and pepper brings everything together. The lemon juice and zest add a bright, fresh touch. Finally, fresh parsley gives a nice color and flavor boost. It makes the dish look beautiful and taste amazing. {{ingredient_image_1}} 1. First, preheat your oven to 425°F (220°C). This high heat helps the chicken and veggies cook well. 2. Next, grab a large bowl. In it, combine 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Stir well to make a tasty marinade. 1. Now, take 4 boneless, skinless chicken thighs. Add them to the bowl with the marinade. 2. Make sure each piece is well-coated. This adds flavor and keeps the chicken juicy. 3. If you have time, let the chicken marinate for at least 15 minutes. For even more flavor, you can marinate it longer. 1. While the chicken marinates, prepare a large sheet pan. Spread out 1 cup of halved cherry tomatoes, sliced red and yellow bell peppers, red onion wedges, and sliced zucchini evenly on the pan. 2. Drizzle a little olive oil over the veggies. Season them with salt and pepper, then toss to mix. 3. Now, place the marinated chicken thighs right on top of the veggies. 4. Finally, pour the juice and zest of 1 lemon over everything. 5. Roast in the preheated oven for 25-30 minutes. Check that the chicken reaches 165°F (74°C) and that the veggies are tender. 6. Once cooked, take it out of the oven. Let it rest for a few minutes before serving. How do I ensure the chicken reaches the correct internal temperature? To check the chicken, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (74°C) to be safe to eat. This step keeps the meat juicy and tasty. How can I roast the vegetables evenly? First, spread the veggies out in a single layer on your sheet pan. This helps them cook at the same rate. Toss them with olive oil and seasoning before roasting. Stir them halfway through cooking for best results. What are the best ways to present the dish? You can serve the chicken and veggies straight from the sheet pan. This gives a cozy, rustic look. For a fancier touch, transfer everything to a large platter. Drizzle with extra olive oil and sprinkle fresh parsley on top for color. What sides and sauces go well with this dish? Serve with warm pita bread or a light Greek salad. A side of tzatziki sauce can add a cool contrast. You can also pair it with rice or quinoa for a filling meal. How do I store leftovers properly? Let the dish cool down to room temperature. Then, place leftovers in an airtight container. Store in the fridge for up to three days. If you want to keep them longer, freeze the chicken and veggies separately. What are the best reheating instructions? To reheat, preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat for about 15-20 minutes or until warmed through. You can also microwave them in a covered dish for 2-3 minutes. Be sure to stir halfway for even heating. Pro Tips Marinate Your Chicken: For the best flavor, marinate the chicken thighs for at least 30 minutes, or even overnight in the refrigerator. This allows the spices to penetrate and enhance the taste. Vary Your Vegetables: Feel free to mix in other Mediterranean vegetables such as eggplant or artichokes. This adds more color and nutrients to your dish. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees safety and juiciness. Serve with a Side: Consider pairing this dish with a side of couscous or quinoa for a complete meal. They soak up the delicious juices from the chicken and veggies. {{image_2}} You can switch up the protein in this dish. If you prefer chicken breasts, they work well too. Just remember to adjust the cooking time since breasts cook faster than thighs. For a plant-based option, try tofu. Press it to remove excess water, then marinate just like the chicken. The tofu will soak up the flavors and become tasty. This recipe is flexible with veggies. Besides cherry tomatoes and bell peppers, you can use eggplant, asparagus, or even broccoli. Seasonal vegetables like squash in fall or green beans in summer add variety. Mix and match based on what you like or have on hand. Want to boost the flavor? Add spices like smoked paprika or cumin. Fresh herbs like thyme or rosemary give a nice touch too. Try a splash of balsamic vinegar for depth. You can even add a pinch of red pepper flakes if you like heat. These simple changes make your meal even better! This Greek Chicken Sheet Pan Dinner is packed with nutrients. The chicken thighs provide protein. Protein helps build and repair muscles. The olive oil adds healthy fats that support heart health. It includes vitamins from the colorful veggies. - Cherry tomatoes are rich in vitamin C and antioxidants. - Bell peppers offer vitamin A and fiber. - Zucchini is low in calories and high in water. These ingredients work together for a balanced meal that keeps you feeling good. Each serving of this dish is about 400 calories. This includes the chicken and all the veggies. - Chicken thighs: approximately 230 calories - Olive oil: around 120 calories - Vegetables: about 50 calories This meal is filling but keeps calories in check, making it a great choice for dinner. This recipe can fit many diets. For gluten-free eaters, it has no gluten ingredients. You can enjoy it worry-free. If you want a low-carb option, simply cut back on the bell peppers and tomatoes. You can add more zucchini or other low-carb veggies. This dish allows for flexibility to meet your dietary needs. You know the chicken is done when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken thighs. If you don't have a thermometer, look for the following signs: the juices should run clear, and the meat should be firm and not pink. These indicators help ensure your chicken is safe and tasty. Yes, you can make this recipe ahead of time! Marinate the chicken thighs in the morning or even the night before. This allows the flavors to soak in deeply. Store the marinated chicken in the fridge. When you are ready to cook, just spread the veggies on the sheet pan and add the chicken. For leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warm. This meal is great on its own, but you can serve it with a side salad for some crunch. A Greek salad with cucumbers, olives, and feta pairs well. You could also serve warm pita bread or rice for added texture. For drinks, try a crisp white wine or sparkling water with lemon. These will enhance the fresh flavors of the dish and make your meal even more enjoyable. This blog post explored a delightful Greek chicken sheet pan dinner. We covered the main ingredients, including chicken thighs, vibrant vegetables, and bold seasonings. You learned step-by-step how to prepare, marinate, and roast everything to perfection. We also shared cooking tips, serving suggestions, and how to customize the dish. In the end, this meal is simple, tasty, and nourishing. Enjoy experimenting with flavors and sharing this healthy dish with others. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a quick, tasty meal? Try my Greek Chicken Sheet Pan Dinner! This dish combines juicy chicken thighs, fresh veggies, and aromatic herbs into one easy recipe. With minimal clean-up, you’ll spend less time in the kitchen and more time enjoying your meal. Ready to impress your family and friends? Let’s dive into this flavorful recipe that’s healthy and satisfying—all on a single pan!

Why I Love This Recipe

  1. Flavorful Marinade: The combination of olive oil, oregano, and spices creates a deliciously savory coating for the chicken, infusing it with Mediterranean flavors.
  2. One-Pan Wonder: This recipe is a breeze to prepare and clean up, as everything cooks on one sheet pan, making it perfect for busy weeknights.
  3. Vibrant Veggies: The colorful mix of cherry tomatoes, bell peppers, and zucchini not only adds nutrition but also makes for a visually stunning dish.
  4. Customizable: Feel free to swap in your favorite vegetables or adjust the spices to suit your taste, making it a versatile recipe for any occasion.

Ingredients

Main Ingredients

– 4 boneless, skinless chicken thighs

– 2 tablespoons olive oil

– 2 teaspoons dried oregano

The heart of this dish lies in the chicken thighs. They cook up juicy and tender. I use boneless, skinless chicken thighs for their rich flavor. The olive oil adds moisture and richness. It also helps the spices stick to the chicken. Dried oregano gives a burst of Mediterranean taste. It’s fresh and bright, making the chicken sing.

Vegetables

– 1 cup cherry tomatoes, halved

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 1 small red onion, cut into wedges

– 1 zucchini, sliced

For vegetables, I choose a mix that adds color and taste. Cherry tomatoes are sweet and juicy, popping in your mouth. The bell peppers bring sweetness and crunch. Red onion adds a nice sharpness, balancing the flavors. Zucchini offers a soft texture and soaks up all the tasty juices.

Seasonings and Garnish

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste

– 1 lemon, juiced and zested

– Fresh parsley, chopped (for garnish)

Seasonings are key to making this meal pop. Garlic powder and onion powder add depth. A sprinkle of salt and pepper brings everything together. The lemon juice and zest add a bright, fresh touch. Finally, fresh parsley gives a nice color and flavor boost. It makes the dish look beautiful and taste amazing.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 425°F (220°C). This high heat helps the chicken and veggies cook well.

2. Next, grab a large bowl. In it, combine 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Stir well to make a tasty marinade.

Marinating the Chicken

1. Now, take 4 boneless, skinless chicken thighs. Add them to the bowl with the marinade.

2. Make sure each piece is well-coated. This adds flavor and keeps the chicken juicy.

3. If you have time, let the chicken marinate for at least 15 minutes. For even more flavor, you can marinate it longer.

Assembling and Cooking

1. While the chicken marinates, prepare a large sheet pan. Spread out 1 cup of halved cherry tomatoes, sliced red and yellow bell peppers, red onion wedges, and sliced zucchini evenly on the pan.

2. Drizzle a little olive oil over the veggies. Season them with salt and pepper, then toss to mix.

3. Now, place the marinated chicken thighs right on top of the veggies.

4. Finally, pour the juice and zest of 1 lemon over everything.

5. Roast in the preheated oven for 25-30 minutes. Check that the chicken reaches 165°F (74°C) and that the veggies are tender.

6. Once cooked, take it out of the oven. Let it rest for a few minutes before serving.

Tips & Tricks

Cooking Tips

How do I ensure the chicken reaches the correct internal temperature?

To check the chicken, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (74°C) to be safe to eat. This step keeps the meat juicy and tasty.

How can I roast the vegetables evenly?

First, spread the veggies out in a single layer on your sheet pan. This helps them cook at the same rate. Toss them with olive oil and seasoning before roasting. Stir them halfway through cooking for best results.

Serving Suggestions

What are the best ways to present the dish?

You can serve the chicken and veggies straight from the sheet pan. This gives a cozy, rustic look. For a fancier touch, transfer everything to a large platter. Drizzle with extra olive oil and sprinkle fresh parsley on top for color.

What sides and sauces go well with this dish?

Serve with warm pita bread or a light Greek salad. A side of tzatziki sauce can add a cool contrast. You can also pair it with rice or quinoa for a filling meal.

Storage Tips

How do I store leftovers properly?

Let the dish cool down to room temperature. Then, place leftovers in an airtight container. Store in the fridge for up to three days. If you want to keep them longer, freeze the chicken and veggies separately.

What are the best reheating instructions?

To reheat, preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat for about 15-20 minutes or until warmed through. You can also microwave them in a covered dish for 2-3 minutes. Be sure to stir halfway for even heating.

Pro Tips

  1. Marinate Your Chicken: For the best flavor, marinate the chicken thighs for at least 30 minutes, or even overnight in the refrigerator. This allows the spices to penetrate and enhance the taste.
  2. Vary Your Vegetables: Feel free to mix in other Mediterranean vegetables such as eggplant or artichokes. This adds more color and nutrients to your dish.
  3. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees safety and juiciness.
  4. Serve with a Side: Consider pairing this dish with a side of couscous or quinoa for a complete meal. They soak up the delicious juices from the chicken and veggies.

Variations

Protein Options

You can switch up the protein in this dish. If you prefer chicken breasts, they work well too. Just remember to adjust the cooking time since breasts cook faster than thighs. For a plant-based option, try tofu. Press it to remove excess water, then marinate just like the chicken. The tofu will soak up the flavors and become tasty.

Vegetable Swaps

This recipe is flexible with veggies. Besides cherry tomatoes and bell peppers, you can use eggplant, asparagus, or even broccoli. Seasonal vegetables like squash in fall or green beans in summer add variety. Mix and match based on what you like or have on hand.

Flavor Enhancements

Want to boost the flavor? Add spices like smoked paprika or cumin. Fresh herbs like thyme or rosemary give a nice touch too. Try a splash of balsamic vinegar for depth. You can even add a pinch of red pepper flakes if you like heat. These simple changes make your meal even better!

Nutritional Information

Health Benefits

This Greek Chicken Sheet Pan Dinner is packed with nutrients. The chicken thighs provide protein. Protein helps build and repair muscles. The olive oil adds healthy fats that support heart health. It includes vitamins from the colorful veggies.

– Cherry tomatoes are rich in vitamin C and antioxidants.

– Bell peppers offer vitamin A and fiber.

– Zucchini is low in calories and high in water.

These ingredients work together for a balanced meal that keeps you feeling good.

Caloric Content

Each serving of this dish is about 400 calories. This includes the chicken and all the veggies.

– Chicken thighs: approximately 230 calories

– Olive oil: around 120 calories

– Vegetables: about 50 calories

This meal is filling but keeps calories in check, making it a great choice for dinner.

Dietary Considerations

This recipe can fit many diets. For gluten-free eaters, it has no gluten ingredients. You can enjoy it worry-free.

If you want a low-carb option, simply cut back on the bell peppers and tomatoes. You can add more zucchini or other low-carb veggies. This dish allows for flexibility to meet your dietary needs.

FAQs

How do you know when the chicken is done?

You know the chicken is done when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken thighs. If you don’t have a thermometer, look for the following signs: the juices should run clear, and the meat should be firm and not pink. These indicators help ensure your chicken is safe and tasty.

Can this recipe be made ahead of time?

Yes, you can make this recipe ahead of time! Marinate the chicken thighs in the morning or even the night before. This allows the flavors to soak in deeply. Store the marinated chicken in the fridge. When you are ready to cook, just spread the veggies on the sheet pan and add the chicken. For leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warm.

What can I serve with a Greek Chicken Sheet Pan Dinner?

This meal is great on its own, but you can serve it with a side salad for some crunch. A Greek salad with cucumbers, olives, and feta pairs well. You could also serve warm pita bread or rice for added texture. For drinks, try a crisp white wine or sparkling water with lemon. These will enhance the fresh flavors of the dish and make your meal even more enjoyable.

This blog post explored a delightful Greek chicken sheet pan dinner. We covered the main ingredients, including chicken thighs, vibrant vegetables, and bold seasonings. You learned step-by-step how to prepare, marinate, and roast everything to perfection. We also shared cooking tips, serving suggestions, and how to customize the dish.

In the end, this meal is simple, tasty, and nourishing. Enjoy experimenting with flavors and sharing this healthy dish with others. Happy cookin

- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 teaspoons dried oregano The heart of this dish lies in the chicken thighs. They cook up juicy and tender. I use boneless, skinless chicken thighs for their rich flavor. The olive oil adds moisture and richness. It also helps the spices stick to the chicken. Dried oregano gives a burst of Mediterranean taste. It’s fresh and bright, making the chicken sing. - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, cut into wedges - 1 zucchini, sliced For vegetables, I choose a mix that adds color and taste. Cherry tomatoes are sweet and juicy, popping in your mouth. The bell peppers bring sweetness and crunch. Red onion adds a nice sharpness, balancing the flavors. Zucchini offers a soft texture and soaks up all the tasty juices. - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 lemon, juiced and zested - Fresh parsley, chopped (for garnish) Seasonings are key to making this meal pop. Garlic powder and onion powder add depth. A sprinkle of salt and pepper brings everything together. The lemon juice and zest add a bright, fresh touch. Finally, fresh parsley gives a nice color and flavor boost. It makes the dish look beautiful and taste amazing. {{ingredient_image_1}} 1. First, preheat your oven to 425°F (220°C). This high heat helps the chicken and veggies cook well. 2. Next, grab a large bowl. In it, combine 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Stir well to make a tasty marinade. 1. Now, take 4 boneless, skinless chicken thighs. Add them to the bowl with the marinade. 2. Make sure each piece is well-coated. This adds flavor and keeps the chicken juicy. 3. If you have time, let the chicken marinate for at least 15 minutes. For even more flavor, you can marinate it longer. 1. While the chicken marinates, prepare a large sheet pan. Spread out 1 cup of halved cherry tomatoes, sliced red and yellow bell peppers, red onion wedges, and sliced zucchini evenly on the pan. 2. Drizzle a little olive oil over the veggies. Season them with salt and pepper, then toss to mix. 3. Now, place the marinated chicken thighs right on top of the veggies. 4. Finally, pour the juice and zest of 1 lemon over everything. 5. Roast in the preheated oven for 25-30 minutes. Check that the chicken reaches 165°F (74°C) and that the veggies are tender. 6. Once cooked, take it out of the oven. Let it rest for a few minutes before serving. How do I ensure the chicken reaches the correct internal temperature? To check the chicken, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (74°C) to be safe to eat. This step keeps the meat juicy and tasty. How can I roast the vegetables evenly? First, spread the veggies out in a single layer on your sheet pan. This helps them cook at the same rate. Toss them with olive oil and seasoning before roasting. Stir them halfway through cooking for best results. What are the best ways to present the dish? You can serve the chicken and veggies straight from the sheet pan. This gives a cozy, rustic look. For a fancier touch, transfer everything to a large platter. Drizzle with extra olive oil and sprinkle fresh parsley on top for color. What sides and sauces go well with this dish? Serve with warm pita bread or a light Greek salad. A side of tzatziki sauce can add a cool contrast. You can also pair it with rice or quinoa for a filling meal. How do I store leftovers properly? Let the dish cool down to room temperature. Then, place leftovers in an airtight container. Store in the fridge for up to three days. If you want to keep them longer, freeze the chicken and veggies separately. What are the best reheating instructions? To reheat, preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat for about 15-20 minutes or until warmed through. You can also microwave them in a covered dish for 2-3 minutes. Be sure to stir halfway for even heating. Pro Tips Marinate Your Chicken: For the best flavor, marinate the chicken thighs for at least 30 minutes, or even overnight in the refrigerator. This allows the spices to penetrate and enhance the taste. Vary Your Vegetables: Feel free to mix in other Mediterranean vegetables such as eggplant or artichokes. This adds more color and nutrients to your dish. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees safety and juiciness. Serve with a Side: Consider pairing this dish with a side of couscous or quinoa for a complete meal. They soak up the delicious juices from the chicken and veggies. {{image_2}} You can switch up the protein in this dish. If you prefer chicken breasts, they work well too. Just remember to adjust the cooking time since breasts cook faster than thighs. For a plant-based option, try tofu. Press it to remove excess water, then marinate just like the chicken. The tofu will soak up the flavors and become tasty. This recipe is flexible with veggies. Besides cherry tomatoes and bell peppers, you can use eggplant, asparagus, or even broccoli. Seasonal vegetables like squash in fall or green beans in summer add variety. Mix and match based on what you like or have on hand. Want to boost the flavor? Add spices like smoked paprika or cumin. Fresh herbs like thyme or rosemary give a nice touch too. Try a splash of balsamic vinegar for depth. You can even add a pinch of red pepper flakes if you like heat. These simple changes make your meal even better! This Greek Chicken Sheet Pan Dinner is packed with nutrients. The chicken thighs provide protein. Protein helps build and repair muscles. The olive oil adds healthy fats that support heart health. It includes vitamins from the colorful veggies. - Cherry tomatoes are rich in vitamin C and antioxidants. - Bell peppers offer vitamin A and fiber. - Zucchini is low in calories and high in water. These ingredients work together for a balanced meal that keeps you feeling good. Each serving of this dish is about 400 calories. This includes the chicken and all the veggies. - Chicken thighs: approximately 230 calories - Olive oil: around 120 calories - Vegetables: about 50 calories This meal is filling but keeps calories in check, making it a great choice for dinner. This recipe can fit many diets. For gluten-free eaters, it has no gluten ingredients. You can enjoy it worry-free. If you want a low-carb option, simply cut back on the bell peppers and tomatoes. You can add more zucchini or other low-carb veggies. This dish allows for flexibility to meet your dietary needs. You know the chicken is done when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken thighs. If you don't have a thermometer, look for the following signs: the juices should run clear, and the meat should be firm and not pink. These indicators help ensure your chicken is safe and tasty. Yes, you can make this recipe ahead of time! Marinate the chicken thighs in the morning or even the night before. This allows the flavors to soak in deeply. Store the marinated chicken in the fridge. When you are ready to cook, just spread the veggies on the sheet pan and add the chicken. For leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warm. This meal is great on its own, but you can serve it with a side salad for some crunch. A Greek salad with cucumbers, olives, and feta pairs well. You could also serve warm pita bread or rice for added texture. For drinks, try a crisp white wine or sparkling water with lemon. These will enhance the fresh flavors of the dish and make your meal even more enjoyable. This blog post explored a delightful Greek chicken sheet pan dinner. We covered the main ingredients, including chicken thighs, vibrant vegetables, and bold seasonings. You learned step-by-step how to prepare, marinate, and roast everything to perfection. We also shared cooking tips, serving suggestions, and how to customize the dish. In the end, this meal is simple, tasty, and nourishing. Enjoy experimenting with flavors and sharing this healthy dish with others. Happy cooking!

Mediterranean Bliss: Greek Chicken Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring marinated chicken thighs and vibrant Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 whole red bell pepper, sliced
  • 1 whole yellow bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 1 whole zucchini, sliced
  • 1 whole lemon, juiced and zested
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine olive oil, dried oregano, garlic powder, onion powder, salt, and pepper. Mix to form a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well-coated. Allow to marinate for at least 15 minutes (or longer if you have time).
  • On a large sheet pan, evenly spread out the cherry tomatoes, sliced bell peppers, red onion wedges, and zucchini. Drizzle with a bit of olive oil, season with salt and pepper, and toss to combine.
  • Place the marinated chicken thighs on top of the vegetables. Pour the lemon juice and zest over the chicken and veggies.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
  • Once done, remove from the oven and let it rest for a few minutes.
  • Garnish with fresh parsley before serving.

Notes

Serve directly from the sheet pan for a rustic feel, or arrange chicken and vegetables on a large serving platter. Drizzle with additional olive oil and a sprinkle of fresh parsley for a colorful finish.
Keyword chicken, easy dinner, Mediterranean, sheet pan

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