Description
This Greek Sheet Pan Chicken Dinner offers a delicious and effortless meal that combines juicy seasoned chicken with crispy roasted baby potatoes, vibrant bell peppers, red onion, and cherry tomatoes, all infused with fresh lemon, garlic, and classic Mediterranean herbs. Ideal for a quick weeknight dinner, this one-pan recipe promises a flavorful and healthy option with minimal cleanup.
Ingredients
Chicken and Marinade
- 1½ lbs boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- 3 cloves garlic, minced (divided)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp dried oregano (divided)
- 1 tsp paprika (divided)
- ½ tsp dried thyme
- 1 tsp salt (divided)
- ½ tsp black pepper (divided)
Vegetables
- 1½ lbs baby potatoes, halved
- 1 red bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
Toppings
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare and season the vegetables: Place the halved baby potatoes, red bell pepper chunks, and red onion wedges on the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the minced garlic, 1 teaspoon dried oregano, ½ teaspoon paprika, dried thyme, half the salt, and half the black pepper. Toss everything well to coat evenly and spread the vegetables into a single layer on the pan.
- Roast the vegetables: Place the sheet pan in the oven and roast the vegetables for 15 minutes until they start to soften and develop some color.
- Prepare the chicken marinade: While the vegetables roast, mix the remaining 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, remaining oregano and paprika, salt, and pepper in a bowl. Rub this mixture all over the chicken thighs or breasts thoroughly.
- Add chicken and tomatoes to the pan: Remove the sheet pan from the oven and nestle the seasoned chicken pieces among the partially roasted vegetables. Scatter the cup of cherry tomatoes over everything.
- Finish roasting: Return the pan to the oven and continue roasting for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Add final toppings and serve: Remove the pan from the oven and scatter Kalamata olives over the dish. Sprinkle with crumbled feta cheese and chopped fresh parsley. Serve the meal warm, accompanied by lemon wedges for squeezing over the top.
Notes
- Chicken thighs provide a juicier and more flavorful option, while breasts offer a leaner choice.
- Cut the potatoes into small, uniform pieces to ensure even cooking alongside the chicken.
- For additional Mediterranean flavors, consider adding zucchini slices or artichoke hearts.
- Complement the dish with tzatziki sauce and warm pita bread for a full Greek experience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Dinner, Sheet Pan Meals, One-Pan Meals
- Method: Baking
- Cuisine: Greek, Mediterranean
