Description
Greek Sheet Pan Chicken is a vibrant and easy one-pan meal that captures the essence of Mediterranean cuisine. With tender, juicy chicken thighs roasted alongside a colorful medley of bell peppers, zucchini, and red onions, this dish not only delights the palate but also makes for a stunning presentation. Perfect for busy weeknights or festive gatherings, it guarantees satisfaction and a burst of flavor with every bite.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups bell peppers (mixed colors), chopped
- 1 medium red onion, sliced
- 1 medium zucchini, sliced
- 2 tsp dried oregano
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken thighs with olive oil, lemon juice, salt, pepper, and oregano until well coated.
- Chop the bell peppers, zucchini, and onion into bite-sized pieces.
- On a baking sheet, arrange the chicken on one side and the vegetables on the other. Drizzle veggies with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg