Greek Sheet Pan Chicken Dinner Recipe

I discovered this Greek-inspired sheet pan chicken recipe and instantly fell for it. The succulent roasted chicken thighs mingle with caramelized veggies including red potatoes, bell peppers and cherry tomatoes. Every bite bursts with garlic, lemon, oregano and thyme magic, making it my go-to meal for healthy, flavorful weeknight dinners.

I love trying new recipes that are both healthy and super flavorful. This Greek sheet pan chicken dinner is one of my favs because it’s an all-in-one meal that brings together tender chicken thighs with a medley of roasted veggies.

I use 6 bone in, skin on chicken thighs, red potatoes, red onion, red bell pepper and yellow bell pepper for a good mix of textures and flavors. I like throwing in 2 medium zucchinis, a pint of cherry tomatoes, and 4 minced garlic cloves to boost the natural taste of each ingredient.

I also add the juice of 1 lemon along with a drizzle of 3 tablespoons olive oil to keep it zesty and light. The dish is sprinkled with dried oregano and thyme, which are staples in Mediterranean diet recipes that I often turn to when i need a healthy dinner option.

I think its great for meal prep and has a balanced nutritional value that will satisfy any chicken dish lover.

Why I Like this Recipe

1. I really like that this recipe is super simple to make since everything cooks together in one pan and I don’t have to deal with a lot of extra dishes after dinner.
2. I love the explosion of flavors from the lemon, garlic, and herbs that really bring out the taste of both the chicken and the roasted veggies.
3. I also dig how versatile it is because I can always swap out some of the veggies or even add more seasoning if I’m in the mood for something different.

Ingredients

• Chicken Thighs: Protein-packed meat that stays juicy; skin crisps nicely in the oven.
• Red Potatoes: They offer hearty carbohydrates and fiber; add texture with golden edges.
• Bell Peppers: Vibrant and vitamin rich; they bring a natural sweetness and crunch to the dish.
• Cherry Tomatoes: Burst with tangy-sweet flavor and antioxidants; brighten every bite kinda magically.
• Zucchinis: Low in calories and high in fiber; they give a mild, fresh texture.
• Garlic and Lemon: Impart a zesty, pungent kick and enhance the overall flavors truly well.
• Olive Oil and Herbs: Heart-healthy fats paired with oregano, thyme, and parsley for an aromatic finish.

Ingredient Quantities

• 6 bone in, skin on chicken thighs
• 1 lb red potatoes, halved
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 2 medium zucchinis, cut into thick rounds
• 1 pint cherry tomatoes
• 4 garlic cloves, minced
• Juice of 1 lemon (you can add the zest too if you like)
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: A handful of chopped fresh parsley

How to Make this

1. Preheat your oven to 400°F and line a sheet pan with some parchment paper if needed.

2. In a large bowl, toss the red potatoes, red onion, red and yellow bell peppers, and zucchinis with the olive oil, salt and pepper.

3. Add the minced garlic and squeeze the juice of one lemon (you can add the zest too if you like) over the veggies. Give it all a good mix.

4. Arrange the veggies evenly on the pan and then place the bone in, skin on chicken thighs among them.

5. Season the chicken thighs with extra salt, pepper, dried oregano, and dried thyme.

6. Scatter the cherry tomatoes around the pan so they get plenty of heat to start caramelizing.

7. Roast everything in the oven for about 40-45 minutes. The chicken should be cooked through and the veggies tender.

8. Once done, sprinkle a handful of chopped fresh parsley over the top and serve hot. Enjoy your dinner!

Equipment Needed

1. Oven
2. Sheet pan (or baking tray)
3. Parchment paper
4. Large bowl
5. Cutting board
6. Knife
7. Mixing spoon or spatula
8. Measuring spoons

FAQ

• Q: Can I use chicken breasts instead of thighs?
  A: Yup you can, but chicken breasts tend to dry out so be careful not to overcook them.
• Q: Can I swap out any of the vegetables?
  A: For sure you can mix up the veggies if you want extra flavor or texture, just make sure they all cook evenly.
• Q: What if I dont have red potatoes?
  A: You can use other potatoes like Yukon golds but red ones are best cause they hold up really well when roasted.
• Q: Should I add the garlic at the beginning or later?
  A: Add it at the start so it infuses the oil and veggies with flavor, but if you like it stronger you can toss in some raw towards the end.
• Q: How do I keep the chicken skin crispy?
  A: You can blast it at high heat and even pop it under the broiler for the last few minutes to get that extra crisp.

Greek Sheet Pan Chicken Dinner Recipe Substitutions and Variations

• If you can’t get bone in, skin on chicken thighs, you can use boneless, skinless thighs or even drumsticks and they work great in this dish.
• If red potatoes aren’t available, Yukon Gold potatoes or even sweet potatoes make a good swap though they give a slightly different flavor.
• If red onions are hard to find, try using white onions or shallots for a milder taste experience.
• If either red or yellow bell peppers are missing, you can mix up with other colored peppers or even add a bit of mild chili for that extra kick.

Pro Tips

1. Make sure you pat the chicken skin dry before seasoning, its gonna help get a really crispy finish.
2. Try to cut all your veggies into similar sizes so they cook evenly, or some might get burnt and others raw.
3. When you mix in the garlic and lemon juice, do it right before you throw the chicken and veggies all together, that way the flavors dont lose their punch.
4. If you want a little extra flavor boost, sprinkle some extra herbs like parsley not only at the end but also maybe mix a bit inside the marinade for the chicken.