Go Back
- 4 boneless, skinless chicken thighs - 2 cups baby potatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons dried oregano - 1 teaspoon garlic powder - ½ teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped - Crumbled feta cheese First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, line a large sheet pan with parchment paper. This makes cleanup easy and keeps food from sticking. In a large bowl, whisk together the marinade ingredients: olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and pepper. Mix until smooth. This marinade adds great flavor to the chicken and vegetables. Now, it's time to coat the chicken thighs. Add them to the bowl with the marinade. Use your hands or a spoon to ensure each thigh is well-coated. Let the chicken marinate for at least 15 minutes. This allows the flavors to soak in and makes the chicken more tasty. While the chicken marinates, prepare your vegetables. In another bowl, toss the halved baby potatoes, sliced red and yellow bell peppers, red onion wedges, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Make sure all the veggies are evenly coated in the oil and seasonings. This step enhances their flavor. After that, spread the marinated chicken thighs in the center of the prepared sheet pan. Arrange the seasoned vegetables around the chicken. This layout helps everything cook evenly. Now, bake your creation in the preheated oven for 25-30 minutes. Cook until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. For a crispy finish, broil for an extra 3-5 minutes at the end. This step adds a delightful crunch to your chicken. After baking, remove the sheet pan from the oven and let it rest for a few minutes. Drizzle any remaining juices over the chicken and veggies for added flavor. To ensure even cooking of chicken and veggies, cut your vegetables into similar sizes. This way, they will cook at the same rate. I like to keep the baby potatoes halved and the peppers sliced in thick strips. The chicken thighs should be about the same thickness, too. Using a meat thermometer is key. Insert it into the thickest part of the chicken. When it reads 165°F (75°C), your chicken is safe to eat. This simple tool helps avoid dry chicken and undercooked meat. For a rustic touch, serve the dish right from the sheet pan. It looks inviting and saves dishes! If you want to impress, plate the chicken and veggies separately. Drizzle a bit more olive oil for extra flavor and shine. Adding garnishes like fresh parsley and crumbled feta cheese enhances the dish's look. They add color and freshness that make the meal pop. Feel free to mix up the veggies! Zucchini, carrots, or asparagus can work well too. Just remember to adjust cooking times if the veggies are thicker or thinner. For protein swaps, try chicken breasts or drumsticks. If you prefer a vegetarian option, tofu or chickpeas are great choices. They soak up the marinade flavors nicely and keep the meal satisfying. {{image_2}} You can switch out the chicken thighs for chicken breasts or drumsticks. Chicken breasts are leaner and will cook faster. Drumsticks add a nice flavor and moisture. If you want a vegetarian dish, use tofu or chickpeas. Tofu absorbs the marinade well, while chickpeas add protein and texture. Incorporate seasonal veggies to keep the dish fresh and exciting. In spring, add asparagus or zucchini. In summer, try corn or eggplant. In fall, use butternut squash or Brussels sprouts. Pair flavors to enhance the dish. For example, sweet potatoes go well with smoked paprika. Experiment with different flavors to make the dish your own. Try a smoky marinade by adding chipotle powder. For a spicy kick, mix in some cayenne pepper. You can also customize the marinade ingredients. Use fresh herbs like thyme or basil for a bright taste. Adjust the olive oil and lemon juice for your preferred tanginess. To store leftovers, place the chicken and veggies in an airtight container. Make sure to cool the food to room temperature first. You can keep it in the fridge for up to three days. After that, the taste may change, and it might not be safe to eat. If you want to freeze the dish, let it cool down completely. Then, place it in a freezer-safe container. You can enjoy it for up to three months. When you're ready to eat, move it to the fridge overnight to thaw. To reheat, place it in the oven at 350°F (175°C) until hot. This method keeps the flavors intact. To make weeknight dinners easier, prep the chicken and veggies in advance. Marinate the chicken one day ahead and store it in the fridge. This way, the flavors will deepen. When it’s time to cook, just toss the veggies and chicken on the sheet pan. For side dishes, you can serve a fresh Greek salad or warm pita bread. These pair well and bring a nice touch to your meal. You should marinate the chicken for at least 15 minutes. This short time lets the flavors soak in. For a deeper taste, try marinating for up to 2 hours. This extra time helps the chicken absorb the olive oil, lemon juice, and spices. The more time you give it, the better the flavor will be. Yes, you can prepare this dish ahead of time. You can marinate the chicken and chop the veggies the day before. Store them separately in the fridge. When you're ready to cook, just spread them on the sheet pan and bake. This method saves time and makes dinner easy. Leftovers can also be stored and reheated for quick meals later. Several side dishes pair well with this dish. Here are some ideas: - A fresh Greek salad with cucumbers and olives - Warm pita bread or flatbreads - Creamy tzatziki sauce for dipping - Quinoa or rice for a hearty side - Grilled or roasted asparagus for a veggie boost These options will enhance your meal and bring fresh flavors to your table. This blog post shared a simple sheet pan Greek chicken and vegetables recipe. We explored main ingredients like chicken thighs, bell peppers, and potatoes. You learned to make a tasty marinade and prepare everything for baking. Also, I offered tips for even cooking and serving ideas. Enjoy experimenting with variations and storing leftovers. With this guide, cooking easy and delicious meals at home is within your reach.

Sheet Pan Greek Chicken & Veggies

Experience a taste of the Mediterranean with this delicious Sheet Pan Greek Chicken & Veggies recipe! Packed with vibrant flavors, it's an easy one-pan dinner that you can whip up in just 40 minutes. Tender chicken thighs are marinated in a zesty blend and roasted alongside colorful veggies for a healthy meal everyone will love. Click through to discover the full recipe and enjoy a flavorful journey to Greece right at your dinner table!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby potatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup cherry tomatoes

3 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons dried oregano

1 teaspoon garlic powder

½ teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easier cleanup.

    In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes while preparing the vegetables.

        In another bowl, toss the halved baby potatoes, sliced bell peppers, red onion wedges, and cherry tomatoes with a drizzle of olive oil, salt, and pepper until evenly coated.

          Spread the marinated chicken thighs in the center of the prepared sheet pan and arrange the seasoned vegetables around them in an even layer.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

              For an extra touch, broil for an additional 3-5 minutes at the end to give the chicken a crispy finish.

                Remove the sheet pan from the oven and let it rest for a few minutes. Drizzle any remaining juices from the pan over the chicken and vegetables.

                  Garnish with fresh chopped parsley and crumbled feta cheese if using before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve directly on the sheet pan for a rustic feel or plate up in individual portions. Drizzle with a bit more olive oil and add extra parsley for color.