Greek Sheet Pan Chicken
This Greek Sheet Pan Chicken features juicy, seasoned chicken thighs roasted alongside a medley of mixed vegetables, all cooked together for minimal cleanup and maximum flavor.
Ingredients
For the Base
- 4 pieces chicken thighs Use boneless, skinless thighs for leaner meat.
For the Vegetables
- 2 cups mixed vegetables (bell peppers, zucchini, red onion, etc.) Use any mix you enjoy, such as eggplant, cherry tomatoes, or mushrooms.
For the Seasoning
- 4 tablespoons olive oil Can be substituted with another neutral oil.
- 1 teaspoon dried oregano Provides Mediterranean flavor.
- 1 teaspoon garlic powder Adds aromatic quality.
- Salt and pepper to taste Season generously.
For Serving
- 1 lemon lemon wedges For squeezing over the chicken and vegetables.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs and mixed vegetables with olive oil, dried oregano, garlic powder, salt, and pepper until well coated.
- Spread the mixture evenly on a sheet pan in a single layer, with chicken skin-side up if using skin-on thighs.
Cooking
- Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender.
- Optional: Finish under the broiler for 1–2 minutes for extra crisp skin.
Serving
- Serve hot with lemon wedges for squeezing over the chicken and vegetables.
Notes
Pat chicken dry before seasoning for better browning. Do not overcrowd the pan to avoid steaming.