Description
A flavorful and easy Greek-inspired sheet pan chicken dish featuring tender chicken thighs, colorful vegetables, and Mediterranean seasonings all roasted together for a perfect weeknight dinner.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup crumbled feta cheese (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, paprika, and red pepper flakes.
- Add chicken thighs to the bowl and coat them well in the marinade. Let marinate for at least 15 minutes.
- Arrange chicken thighs on the sheet pan, skin side up.
- In the same bowl, toss red onion, bell peppers, zucchini, cherry tomatoes, and olives in any remaining marinade.
- Spread the vegetables around the chicken on the sheet pan.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and skin is golden brown.
- Remove from oven and sprinkle with crumbled feta cheese and fresh parsley before serving.
Notes
- You can substitute chicken thighs with chicken breasts but adjust cooking time as needed.
- Use your favorite seasonal vegetables if desired.
- For extra crispiness, broil for the last 2-3 minutes of cooking.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg