Name: Greek Sheet Pan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 4 chicken thighs, bone-in and skin-on (or boneless if preferred); 2 cups bell peppers, sliced (mixed colors if possible); 1 cup red onion, sliced; 1 zucchini, sliced; 1 cup cherry tomatoes, whole; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Lemon wedges for serving

Ingredients

Scale

4 chicken thighs, bone-in and skin-on (or boneless if preferred)
2 cups bell peppers, sliced (mixed colors if possible)
1 cup red onion, sliced
1 zucchini, sliced
1 cup cherry tomatoes, whole
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Lemon wedges for serving

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Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easier cleanup.
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, dried oregano, and dried thyme.
Toss the bell peppers, red onion, zucchini, and cherry tomatoes in a bowl with olive oil, minced garlic, a pinch of salt, and pepper.
Spread the vegetables in an even layer on the sheet pan. Nestle the chicken thighs skin-side up among the vegetables.
Roast in the preheated oven for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the skin is golden and crisp. Stir the vegetables once halfway through.
If desired, broil for 2–3 minutes at the end, watching closely to prevent burning.
Remove from the oven, squeeze fresh lemon wedges over the chicken and veggies, and let rest for 5 minutes before serving.

Notes

Crisp the skin by patting the chicken very dry before seasoning. Cut vegetables into similar sizes for even cooking. Use a meat thermometer for safe cooking.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Greek
Diet: Gluten-Free