Description
Greek Sheet Pan Chicken
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
1 red bell pepper, sliced
1 red onion, cut into wedges
3 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp paprika
Salt & pepper to taste
1/4 cup crumbled feta cheese (optional)
Fresh parsley, chopped (for garnish)
Lemon slices (for serving)
Directions
Preheat oven:
Preheat your oven to 400°F (200°C).
Prepare the marinade:
In a small bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Coat the chicken & veggies:
Place chicken thighs, baby potatoes, bell peppers, and red onion on a large baking sheet. Drizzle with the marinade, tossing everything to coat evenly. Arrange the chicken skin-side up.
Roast in the oven:
Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Broil for crispy skin (optional):
Turn the broiler on high for 2-3 minutes to crisp up the chicken skin.
Garnish & serve:
Sprinkle with crumbled feta and fresh parsley. Serve with lemon slices for an extra burst of flavor.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 370 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your oven rack is positioned in the center. While preheating, thoroughly pat the chicken thighs dry with paper towels—this is crucial for crispy skin. When preparing the marinade, let it sit for 5 minutes to allow the dried oregano to rehydrate and the flavors to meld. On the sheet pan, give the halved baby potatoes a head start by placing them cut-side down; this creates a delicious golden crust. Arrange the chicken and vegetables in a single layer without overcrowding to ensure proper roasting, not steaming. Use a meat thermometer to check the chicken’s internal temperature at the thickest part, avoiding the bone.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a complete Mediterranean feast, serve it with a simple Greek salad of cucumber, tomato, red onion, and Kalamata olives, or a side of tzatziki sauce for dipping. To soak up the delicious pan juices, offer warm pita bread or crusty artisan loaf. For a lighter meal, a bed of fluffy couscous or orzo pasta works wonderfully. Don’t forget the lemon slices—a generous squeeze of fresh juice just before eating elevates all the flavors.
How-to Summary
In short: Preheat oven to 400°F. Whisk olive oil, lemon juice, garlic, and spices for the marinade. Toss chicken and vegetables (potatoes, bell pepper, onion) in the marinade on a sheet pan. Roast for 35-40 minutes until chicken is cooked through and potatoes are tender. Optional: broil for 2-3 minutes for extra crispy skin. Finish with feta, parsley, and lemon slices.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the cooking time to 25-30 minutes to prevent drying out. The skin-on, bone-in thighs are recommended for superior flavor and moisture.
How do I prevent the vegetables from getting soggy? Ensure they are dry before tossing in oil, don’t overcrowd the pan, and cut potatoes to a uniform size for even cooking.
Can I prepare this ahead of time? You can chop the vegetables and mix the marinade up to a day in advance. Store separately in the fridge. Combine and roast just before cooking.
What are good vegetable substitutions? Zucchini, cherry tomatoes, asparagus, or cauliflower florets are excellent alternatives. Add quicker-cooking veggies like asparagus in the last 15 minutes.
How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer to maintain texture, as microwaving can make the skin rubbery.
Common Mistakes to Avoid
- Overcrowding the Pan: Using too small a pan steams the food instead of roasting it. Use two pans if necessary.
- Not Drying the Chicken Skin: Moist skin prevents crispiness. Always pat it dry thoroughly.
- Skipping the Meat Thermometer: Guessing doneness leads to over or undercooked chicken. Always check for 165°F.
- Stirring During Cooking: Avoid tossing the vegetables while roasting. Let them sit to develop a caramelized exterior.
- Using Old Spices: Dried oregano and paprika lose potency over time. For the best flavor, ensure yours are fresh.
Conclusion
This Greek Sheet Pan Chicken is the epitome of a perfect weeknight meal: minimal prep, maximum flavor, and only one pan to clean. The harmonious blend of lemon, garlic, and oregano creates authentic Mediterranean taste, while the roasting process yields tender chicken and beautifully caramelized vegetables. It’s a reliably delicious, healthy, and customizable recipe that is sure to become a regular in your dinner rotation. Enjoy the simplicity and savor the incredible results.