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Delicious Greek Sheet Pan Chicken with vegetables on a baking tray

Greek Sheet Pan Chicken

A vibrant and easy-to-make weeknight meal featuring juicy chicken thighs and caramelized vegetables, perfect for sharing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Choose bone-in or boneless based on preference.
  • 2 cups bell peppers, sliced Choose a mix of colors for best flavor.
  • 1 cup red onion, sliced Use medium, crisp onion for sweet notes.
  • 2 cups zucchini, sliced Use firm zucchini and slice to similar thickness.
  • 1/4 cup olive oil Use a good quality extra virgin olive oil.
  • 3 cloves garlic, minced Fresh is preferable for the brightest aroma.
  • 1 teaspoon dried oregano Use Mediterranean oregano if available.
  • 1 teaspoon paprika Smoked or sweet both work depending on preference.
  • to taste salt and pepper Adjust according to preference.
  • lemon wedges for serving Fresh lemon enhances the dish when served.

Method
 

Prepping
  1. Preheat the oven to 400°F (200°C). Allow the oven to reach full temperature.
  2. In a large bowl, combine olive oil, garlic, oregano, paprika, salt, and pepper. Whisk until fragrant.
  3. Add chicken thighs and vegetables to the bowl, tossing to coat evenly.
Roasting
  1. Spread the chicken and vegetables on a sheet pan in a single layer.
  2. Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and vegetables are tender.
  3. Check the internal temperature of the chicken which should reach 165°F.
Serving
  1. Serve with lemon wedges and squeeze lemon juice just before eating.

Notes

For extra crispy edges, broil for 2 minutes at the end. Marinate chicken for up to 8 hours for deeper flavor.