Greek Sheet Pan Chicken
A quick and delicious meal featuring seasoned chicken thighs and colorful roasted vegetables, all cooked on one pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, bone-in and skin-on For juicier meat
- 2 cups assorted vegetables (such as bell peppers, zucchini, and red onions) Feel free to switch up the vegetables
Seasoning
- 3 tablespoons olive oil Plus any remaining for drizzling
- 2 teaspoons dried oregano For seasoning
- 1 teaspoon garlic powder For seasoning
- to taste Salt and pepper To adjust flavor
For Serving
- 1 pieces Lemon wedges For squeezing over when serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chicken thighs with olive oil, oregano, garlic powder, salt, and pepper until well coated.
- Arrange the chicken thighs on a sheet pan and scatter the vegetables around them.
- Drizzle any remaining olive oil over the vegetables and season with additional salt and pepper.
Cooking
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are caramelized.
Serving
- Serve hot with lemon wedges.
Notes
Make sure to let the chicken marinate in the seasoning for a couple of hours for extra flavor. Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to three days.