Description
This Greek Sheet Pan Chicken is an easy one pan meal packed with lemon, garlic, oregano, and roasted vegetables for a healthy and delicious Mediterranean weeknight dinner.
Ingredients
Scale
- 6 chicken thighs (bone-in or boneless)
- 1 red onion (cut into wedges)
- 1–2 bell peppers (sliced)
- 1 zucchini or yellow squash (sliced)
- 1 cup cherry tomatoes
- 1 cup baby potatoes (halved)
- 1 lemon (sliced)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 1 lemon (juiced and zested)
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Pat chicken dry and place in a bowl.
- Whisk together marinade ingredients: olive oil, garlic, lemon juice and zest, oregano, paprika, onion powder, garlic powder, red pepper flakes, salt, and pepper.
- Pour half the marinade over the chicken and toss to coat.
- Place vegetables on the sheet pan and coat with remaining marinade.
- Arrange chicken among the vegetables and top with lemon slices.
- Roast for 35–45 minutes until chicken reaches 165°F and vegetables are tender.
- Garnish with parsley or dill and feta before serving.
Notes
- Serve with rice or pita for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
Keywords: Greek Sheet Pan Chicken, one pan meal, Mediterranean dinner