Greek Sheet Pan Chicken
An easy, vibrant, and wholesome one-pan meal featuring chicken thighs and assorted vegetables roasted with Mediterranean flavors.
Ingredients
Protein
- 4 pieces chicken thighs (skin-on for extra flavor)
Vegetables
- 2 cups assorted vegetables (e.g., bell peppers, zucchini, red onion) Aim for seasonal produce to enhance freshness and flavor.
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried oregano Can substitute with fresh herbs for a more vibrant flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Serving
- Lemon wedges for serving Squeeze over the dish for added brightness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs and assorted vegetables. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss until well-coated.
- Transfer the chicken and vegetables to a baking sheet in a single layer.
Cooking
- Place the baking sheet in the preheated oven and roast for 30-35 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Serving
- Remove from the oven and serve with fresh lemon wedges.
Notes
Use a meat thermometer for best results. Don't overcrowd the pan; adjust cooking time for thinner cuts.