Go Back
- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes In this dish, chicken thighs provide a juicy base. Olive oil adds richness and helps cook the veggies. The fresh vegetables bring color and crunch, making the meal bright and lively. - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste The marinade is key to flavor. Dried oregano adds a classic Mediterranean taste. Garlic powder gives a punch of flavor, while paprika adds a touch of warmth. Salt and pepper balance everything out. - Fresh parsley - 1 lemon, juiced Fresh parsley brightens the dish and adds a pop of color. Lemon juice gives a zesty finish. Together, they enhance the flavors and make the meal look stunning. {{ingredient_image_1}} To start, we need to marinate the chicken thighs. This adds great flavor. In a large bowl, mix 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of paprika, salt, and pepper. This will be your marinade. Next, add the chicken thighs to the bowl. Make sure each thigh gets a good coat of the mix. This step is key for tasty chicken. If you have time, let the chicken sit in the marinade for at least 15 minutes. For even more flavor, marinate it in the fridge for up to 2 hours. While the chicken soaks up the flavor, let's prepare the veggies. In another bowl, combine 1 sliced red bell pepper, 1 sliced zucchini, 1 cut red onion, and 1 cup of cherry tomatoes. These colorful veggies will add crunch and taste to your dish. Drizzle a little olive oil over them. Then, sprinkle in a pinch of salt and pepper. Toss everything together well. This helps the veggies soak up the seasoning. Now it's time to assemble everything on the sheet pan. Take a large baking sheet and line it with parchment paper. Place the marinated chicken thighs in the center. Spread the seasoned veggies around the chicken. Squeeze the juice of one lemon over the whole pan. This adds a nice zest to the meal. Preheat your oven to 425°F (220°C) and slide the baking sheet inside. Roast for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. When it's done, take the pan out and let it rest for a few minutes. This keeps the chicken juicy. Finally, garnish your dish with freshly chopped parsley before serving. Enjoy your delicious, healthy meal! To achieve tender chicken, use chicken thighs. They stay juicy and cook well. Marinate them for at least 15 minutes. This helps the flavors soak in. If you have time, let them marinate for up to 2 hours. This gives the chicken even more taste. For perfectly roasted vegetables, cut them into even sizes. This helps them cook at the same rate. Mix them with olive oil, salt, and pepper. Don't overcrowd the pan; give them space to roast. This way, they get crispy and tasty. Short marination times work if you’re in a hurry. Just 15 minutes gives good flavor. For deeper flavor, longer marination is better. Try to marinate for 1-2 hours if you can. You can also add lemon juice to the marinade. The acid helps tenderize the chicken. To enhance flavors, think about adding fresh herbs. You could use thyme or rosemary. They add a nice touch. You can also sprinkle some feta cheese on top before serving. It adds creaminess and a salty bite. For side dishes, consider serving with rice or couscous. Both soak up the juices well. A light salad with greens and lemon dressing pairs nicely too. You can enhance the meal with sauces. Tzatziki sauce is a great choice. It adds a coolness that complements the warm chicken. Hummus is another tasty option. It brings a rich, creamy flavor to the plate. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator to enhance the flavors. If you're short on time, even 15 minutes will help, but longer is better! Choose Seasonal Veggies: Feel free to substitute or add in seasonal vegetables like asparagus or eggplant for variety and freshness. This dish is versatile! Watch the Oven Time: Oven temperatures can vary, so keep an eye on the chicken and veggies as they cook. Use a meat thermometer to ensure the chicken is cooked to 165°F (75°C). Serve with a Side: Pair this dish with a side of couscous, quinoa, or a refreshing Greek salad to complete your Mediterranean meal! {{image_2}} You can swap out chicken for other proteins. Try using boneless pork chops or firm tofu. Both options will soak up the tasty marinade. You can also use shrimp if you want a quick-cooking option. When it comes to veggies, be creative! Zucchini can be replaced with yellow squash or asparagus. You can use broccoli or carrots for a nice crunch. Just keep the cooking time in mind, as some veggies cook faster than others. To change the flavor, consider using different spices. You can add cumin for a warm taste or sumac for a tangy twist. A dash of red pepper flakes will give your dish a nice kick. Adding cheese is another great way to enhance flavor. Feta cheese is a classic choice, but goat cheese works well too. If you love olives, toss in some Kalamata olives for a briny touch. If you want to try grilling, marinate the chicken as you would for baking. Grill it over medium heat for about 6-7 minutes per side. This gives you a nice char and smoky flavor. For a stovetop option, heat a large skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, then add the veggies. Cover and cook for about 10 minutes until everything is done. If you own an Instant Pot, you can cook this dish quickly. Use the sauté function first to brown the chicken. Then add the veggies and a splash of broth. Cook on high pressure for 8 minutes for a fast, tasty meal. To keep your Sheet Pan Greek Chicken and Veggies fresh, store leftovers in airtight containers. Refrigerate them within two hours of cooking. This helps prevent bacteria growth. Leftovers can last up to four days in the fridge. For longer storage, freeze them. Place the chicken and veggies in freezer-safe bags or containers. Remove as much air as possible. This will help prevent freezer burn. You can freeze them for up to three months. When you're ready to enjoy your leftovers, reheating them correctly is key. The best way is to use the oven. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This method keeps the texture nice and helps the flavors come back. You can also use the microwave for a quicker option. Heat in short bursts of 1-2 minutes, stirring in between. This helps keep the chicken moist. Your Sheet Pan Greek Chicken and Veggies will stay fresh in the fridge for about four days. In the freezer, they can last up to three months. Check for signs of spoilage before eating. If the chicken smells off or the veggies look mushy or discolored, it’s best to toss them. Always trust your senses to ensure food safety. Marinating the chicken is key for great flavor. You should marinate it for at least 15 minutes. This gives the chicken time to soak up the marinade. For even better results, marinate for up to 2 hours in the fridge. The longer you marinate, the more the flavors blend into the chicken. Yes, you can use skin-on chicken thighs if you prefer. They will add more fat and flavor. However, cooking time may need to increase a bit. Skin-on thighs may take longer to reach the right temperature. Make sure to check their doneness with a meat thermometer. You can use many vegetables in this dish. The recipe calls for red bell pepper, zucchini, red onion, and cherry tomatoes. These veggies roast well and taste great with the chicken. Feel free to swap in seasonal veggies like asparagus or broccoli. Get creative with your favorites for a fun twist! This blog post covered a delicious chicken thigh recipe using fresh veggies and spices. You learned about the key ingredients, marinating tips, and cooking methods. I shared ways to enhance flavors and offered storage tips for leftovers. Try the suggested variations to keep the dish exciting. Remember, cooking should be fun and creative! Making adjustments lets you enjoy new flavors each time you cook. Get ready to share your tasty results with family and friends. Happy cooking!

Mediterranean Delight: Sheet Pan Greek Chicken & Veggies

A flavorful sheet pan meal featuring Greek marinated chicken thighs and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 piece red bell pepper, sliced
  • 1 piece zucchini, sliced
  • 1 piece red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1 piece lemon, juiced
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, mix the olive oil, dried oregano, garlic powder, paprika, salt, and pepper to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  • While the chicken is marinating, prepare the veggies: in another bowl, combine the sliced red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with a little olive oil, and a pinch of salt and pepper, then toss to combine.
  • On a large baking sheet lined with parchment paper, arrange the marinated chicken thighs in the center and spread the veggies around them.
  • Squeeze the juice of one lemon over the chicken and vegetables.
  • Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
  • Once cooked, remove from the oven and let it rest for a few minutes.
  • Garnish with freshly chopped parsley before serving.

Notes

For more flavor, marinate the chicken for up to 2 hours.
Keyword chicken, Greek, healthy, sheet pan, vegetables