Name: Sheet Pan Greek Chicken & Veggies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4 chicken thighs or breasts; 2 cups mixed vegetables (bell peppers, zucchini, red onion); 3 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon garlic powder; Juice of 1 lemon; Salt and pepper to taste

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introduction

This recipe gives you good food with little work. You cook chicken and veg on one pan. You clean less and eat more. If you like soup or warm meals, try a quick bowl like copycat Panera chicken and wild rice soup for another day.

why make this recipe

You make this dish for fast weeknight food. You get protein and veg with one oven time. You save time and make less mess. The meal tastes fresh and bright. If you want a warm soup choice later, see a simple chicken and wild rice soup.

how to make Sheet Pan Greek Chicken & Veggies

You mix oil, herbs, garlic powder, and lemon. You coat the chicken and let it sit. You add veg to the pan with the chicken and roast. You check the chicken with a meat thermometer or by cut. For a baked dish with Greek flavor you can use ideas from a Greek chicken casserole.

Ingredients :

4 chicken thighs or breasts
2 cups mixed vegetables (bell peppers, zucchini, red onion)
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
Juice of 1 lemon
Salt and pepper to taste
Note: Use fresh lemon for best taste, like in other lemony recipes such as Greek lemon chicken soup.

Directions :

Preheat the oven to 425°F (220°C).
In a bowl, whisk together olive oil, oregano, garlic powder, lemon juice, salt, and pepper.
Toss the chicken with the marinade and let it sit for at least 30 minutes.
On a sheet pan, add the marinated chicken and assorted vegetables.
Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve warm and enjoy your healthy meal!

how to serve Sheet Pan Greek Chicken & Veggies

Serve warm from the oven. Add a squeeze of lemon over the top. You can add crumbled feta or olives if you like. Serve with rice, pita, or a small side like baked ranch chicken for a mix of tastes. A green salad fits well too.

how to store Sheet Pan Greek Chicken & Veggies

Let the food cool to room temp. Put in airtight boxes. Keep in the fridge for 3 to 4 days. Freeze in a safe box for up to 2 months. Thaw in the fridge before you heat. Reheat in the oven or microwave until hot.

tips to make Sheet Pan Greek Chicken & Veggies

Cut veg in same size so they cook the same.
Use a meat thermometer; chicken is done at 165°F (74°C).
Do not crowd the pan; the food roasts better with space.
Marinate at least 30 minutes for more taste.
Use high heat for a bit of browning on the chicken and veg.

variation (if any)

Use chicken breasts if you like lean meat. Cut time as needed.
Add cherry tomatoes or eggplant for more veg.
Top with feta or fresh herbs after cook.
Swap oregano for thyme or rosemary for a new note.
Make it low carb by skipping starchy sides.

FAQs (minimum three FAQ)

Q: Can I use frozen vegetables?
A: Yes. Thaw them first and pat dry. Add a few more minutes to roast time.

Q: Can I use chicken breast instead of thighs?
A: Yes. Breast works. Watch time so it does not dry out.

Q: Do I need to marinate the chicken?
A: You do not have to, but marinate 30 minutes or more for better taste.

Q: Can I cook this on the grill?
A: Yes. Use a grill tray and cook until chicken reaches 165°F (74°C).

Conclusion

For another clear sheet pan Greek chicken idea, see Greek Sheet Pan Chicken Dinner – Downshiftology.