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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