Go Back

Greek Sheet Pan Chicken

A hearty and flavorful dish featuring tender chicken thighs and colorful roasted vegetables, inspired by Mediterranean cuisine.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs
  • 2 cups baby potatoes, halved
  • 1 piece red onion, sliced
  • 1 piece red bell pepper, sliced
  • 1 cup cherry tomatoes
Seasoning & Dressing
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 piece Juice of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chicken thighs, halved baby potatoes, sliced red onion, red bell pepper, and cherry tomatoes.
  3. Drizzle the olive oil over the mixture and sprinkle in the dried oregano and garlic powder, followed by salt and pepper. Squeeze the juice of one lemon over everything.
  4. Using your hands, mix everything together until evenly coated.
  5. Spread the chicken and vegetables evenly on a large sheet pan in a single layer.
Cooking
  1. Place the pan in the preheated oven and bake for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
  2. Once done, let it rest for a few minutes, then plate and enjoy.

Notes

For extra crispy potatoes, parboil them for about 10 minutes before seasoning and adding to the pan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to three months.