Ingredients
– 4 chicken thighs, bone-in and skin-on
– 4 cups of assorted vegetables (bell peppers, zucchini, red onion)
– 1/4 cup olive oil
– 3 tablespoons fresh lemon juice
– 4 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– Lemon slices for garnish
Instructions
Creating the Greek Sheet Pan Chicken Dinner is straightforward. Follow these easy steps for success:
1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare the Marinade: In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
3. Marinate the Chicken: Place chicken thighs in a large bowl. Pour the marinade over the chicken, ensuring it’s coated well. Let it marinate for at least 15 minutes.
4. Chop the Vegetables: While the chicken marinates, chop your chosen vegetables into bite-sized pieces.
5. Arrange on Sheet Pan: On a large baking sheet, arrange the marinated chicken in the center and surround it with the chopped vegetables.
6. Season the Veggies: Drizzle the remaining marinade over the vegetables, and sprinkle with additional salt and pepper.
7. Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
8. Garnish: Remove from the oven, garnish with fresh parsley and lemon slices for extra zing.
9. Serve: Let it rest for a few minutes before serving to allow the flavors to settle.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Serving Size: 4-6 servings
- Calories: 450 kcal
- Fat: 25g
- Protein: 30g