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Greek Sheet-Pan Chicken

A delicious Mediterranean-inspired one-pan dinner featuring tender chicken thighs with roasted baby potatoes and colorful bell peppers, all seasoned with lemon, garlic, and oregano.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 2 cups baby potatoes halved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion cut into wedges
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 lemon juiced
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Rimmed baking sheet
  • Large mixing bowls
  • Measuring spoons

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine chicken thighs with olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Toss well to coat the chicken thoroughly in the marinade.
  3. In a separate bowl, combine baby potatoes, sliced bell peppers, and red onion. Add a drizzle of olive oil, salt, and pepper, and toss to mix.
  4. Place the marinated chicken in the center of a rimmed baking sheet and surround it with the mixed vegetables.
  5. Bake for 40-45 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.
  6. Remove from the oven and let rest for a few minutes.
  7. Sprinkle chopped parsley over the dish and drizzle any pan juices over the top before serving.

Notes

For best results, use boneless, skinless chicken thighs as they stay moist during roasting. The vegetables can be varied based on what's in season - try zucchini, cherry tomatoes, or asparagus. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.