Greek Sheet Pan Chicken

$For this dish, you will need: - 4 chicken thighs (bone-in, skin-on for extra flavor) - 4 cloves garlic, minced - Juice of 1 lemon - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste These chicken thighs bring great taste and texture. The skin adds crispiness. You'll also need these tasty vegetables: - 3 medium potatoes, cut into wedges - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced into rings - 2 cups cherry tomatoes, halved These veggies add color and crunch. They soak up the chicken’s flavors during cooking. The seasonings and oils are key: - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Olive oil helps everything cook well. The spices give it that Greek flair. {{ingredient_image_1}} 1. Start by preheating your oven to 400°F (200°C). This step is key for cooking. 2. Grab a large mixing bowl. Add the chicken thighs, olive oil, and lemon juice. 3. Next, add minced garlic, oregano, thyme, smoked paprika, salt, and pepper. 4. Mix well until the chicken is coated in the marinade. Let it sit for a few. 5. In a second bowl, toss the potato wedges with olive oil, salt, and pepper. 6. Line a large baking sheet with parchment paper or foil for easy cleanup. 1. Place the marinated chicken thighs on one side of the sheet pan. 2. On the other side, arrange the seasoned potatoes, bell peppers, red onion, and halved tomatoes. 3. Spread the veggies out in a single layer for a nice roast. 4. Roast everything in the oven for 35-40 minutes. Check for the chicken’s internal temp; it should reach 165°F (75°C). 5. If the chicken skin isn’t crispy, broil for 2-3 minutes. Watch it closely! 6. Once done, remove the pan from the oven and let it rest for a few minutes. - Use bone-in, skin-on thighs for more flavor. They stay juicy and tender. - Make sure to coat the chicken evenly with the marinade. This adds great taste. - Let the chicken rest after cooking. This helps keep it juicy. - If you want crispy skin, broil at the end but keep an eye on it! Follow these steps and tips, and you’ll have a tasty Greek Sheet Pan Chicken ready to enjoy! To get that perfect crispy chicken skin, start with bone-in, skin-on thighs. The fat under the skin helps it crisp up as it cooks. Make sure to dry the chicken with paper towels before adding your marinade. This helps remove extra moisture. When you roast the chicken, place it skin-side up. If the skin is still soft, turn on the broiler for 2-3 minutes at the end. Keep a close eye to avoid burning. You can easily swap ingredients in this dish. If you don’t have chicken thighs, chicken drumsticks work well too. For veggies, try zucchini or carrots if you want variety. Instead of potatoes, you can use sweet potatoes for a sweeter taste. If you don’t have fresh lemon, use vinegar or lime juice as a substitute. Dried herbs can replace fresh, but use less since they are stronger. To ensure even cooking, cut your veggies to a similar size. This way, they roast at the same rate. Spread everything out on the sheet pan. Avoid crowding the pan to let the heat circulate. If your oven has hot spots, rotate the pan halfway through cooking. Always check the internal temperature of the chicken with a meat thermometer. Aim for 165°F (75°C) for safe eating. Pro Tips Marinate Longer: For even more flavor, marinate the chicken thighs for at least 1 hour or overnight in the refrigerator. Vegetable Choices: Feel free to add other vegetables like zucchini or carrots for a more colorful and nutritious dish. Crispy Skin: To ensure crispy chicken skin, pat the chicken dry with paper towels before marinating. Serving Suggestions: Serve this dish with a side of tzatziki sauce for a refreshing dip that pairs beautifully. {{image_2}} You can add more veggies to your Greek Sheet Pan Chicken. Try adding zucchini, carrots, or eggplant for extra flavor. Just remember to cut them into similar sizes so they cook evenly. Toss your vegetables with olive oil, salt, and pepper. This keeps them bright and tasty. You can even add olives or feta cheese before serving for a classic touch. Want a kick? Try a spicy version! Just add crushed red pepper flakes or cayenne pepper to the marinade. This will give your dish a nice heat without losing its Greek flair. You can also use spicy sausage pieces along with the chicken. The sausage adds a rich flavor and pairs well with the spices. Not a fan of chicken? You can swap it out for other proteins. Try using bone-in pork chops or even salmon. Both options roast well and soak up the tasty marinade. If you want a vegetarian version, use chickpeas instead. They add protein and a nice texture. Just make sure to adjust the cooking time based on what you choose. To keep your Greek sheet pan chicken fresh, let it cool first. Place the chicken and veggies in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you’re ready to eat, take the chicken out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes, or until warm. This helps keep the chicken juicy and the veggies crisp. If you freeze the dish, use a freezer-safe container. It can last up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above. Enjoy your tasty meal again! You can serve Greek Sheet Pan Chicken with several tasty sides. Here are some ideas: - Greek salad: Fresh cucumbers, tomatoes, and feta cheese add a nice crunch. - Rice or quinoa: These grains soak up the juices and add texture. - Pita bread: Warm pita is great for scooping up the chicken and veggies. - Tzatziki sauce: This yogurt sauce adds a creamy, cool touch. Mix and match these sides to create a fun meal. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C) when done. If you don't have a thermometer, cut into it. The juices should run clear, not pink. Cooking times may vary, so keep an eye on it. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce the cooking time by about 10 minutes. Check for that same 165°F (75°C) internal temperature. Boneless thighs will still be juicy and flavorful with the marinade. Enjoy the ease of cooking with boneless chicken! This article covers the key steps to create a tasty Greek sheet pan chicken. We discussed the ingredients needed, including chicken, veggies, and seasonings. We listed helpful cooking tips to ensure your chicken is perfect every time. You learned about variations and how to store the dish properly. In conclusion, with simple steps and easy swaps, you can make this dish your own. Enjoy cooking and sharing this meal with others!$

Greek Sheet Pan Chicken

A delicious and easy one-pan meal featuring marinated chicken thighs and roasted vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

4 thighs chicken (bone-in, skin-on)
3 medium potatoes (cut into wedges)
1 each red bell pepper (sliced)
1 each yellow bell pepper (sliced)
1 small red onion (sliced into rings)
2 cups cherry tomatoes (halved)
4 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt
to taste pepper
3 tablespoons olive oil
1 each lemon (juice)
for garnish fresh parsley (chopped)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chicken thighs with olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Make sure the chicken is well-coated with the marinade.
In another bowl, toss the potato wedges with a drizzle of olive oil, salt, and pepper.
Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs on one side of the sheet pan.
On the other side, place the seasoned potato wedges, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Spread the vegetables evenly in a single layer.
Roast everything in the oven for about 35-40 minutes, or until the chicken is cooked through (165°F/75°C internal temperature) and the potatoes are crispy. If the chicken skin isn't crispy enough, broil for an additional 2-3 minutes.
Remove the pan from the oven and let it rest for a few minutes.
Garnish with chopped fresh parsley before serving.

Notes

For extra flavor, use bone-in, skin-on chicken thighs.

Keyword chicken, easy dinner, Greek cuisine, sheet pan