Description
Bright, savory, and simple, this Greek Sheet Pan Chicken delivers juicy chicken thighs roasted alongside caramelized mixed vegetables for a hands-off dinner.
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, red onion, etc.)
- 4 tablespoons olive oil (about 1/4 cup)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Spread the mixture on a sheet pan in a single layer, placing the chicken skin-side up.
- Bake for 25–30 minutes, until the chicken is cooked through to 165°F (74°C) and the vegetables are tender.
- Serve hot with lemon wedges for squeezing over the dish.
Notes
Let the chicken rest for 3–5 minutes before serving to retain juices. Pat the chicken dry for better crisp skin.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek