Sheet Pan Greek Chicken & Veggies
Bright, zesty, and impossibly simple, this Sheet Pan Greek Chicken & Veggies delivers juicy, lemony chicken thighs and roasted vegetables in one tidy tray.
Ingredients
For the Chicken & Veggies
- 4 pieces chicken thighs (boneless, skinless) Juicy and forgiving in the oven.
- 2 cups mixed vegetables (such as bell peppers, zucchini, and red onion) Stick to roast-friendly veggies.
For the Marinade
- 1/4 cup olive oil Can substitute with avocado oil.
- 2 tablespoons lemon juice Fresh is best, but bottled can be used.
- 2 cloves garlic (minced) Enhances flavor.
- 1 teaspoon dried oregano Key herb for Greek flavor.
- 1 teaspoon dried thyme Adds depth to the dish.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
- Place chicken thighs in a large bowl, pour the marinade over, and let it marinate for at least 30 minutes.
- Arrange the marinated chicken thighs on a sheet pan and scatter mixed vegetables around them.
- Drizzle any remaining marinade over the vegetables.
Cooking
- Bake in the preheated oven for 25–30 minutes or until the chicken is cooked through and vegetables are tender.
- Check that chicken reaches an internal temperature of 165°F (74°C). Let rest for a few minutes before serving.
Serving
- Serve hot, over a bed of steamed rice, quinoa, or warm flatbread (pita).
Notes
Make-ahead: The marinade can be made and the chicken combined with it up to 2 hours ahead in the fridge. Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven.