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- 4 bone-in chicken thighs, skin-on - 1 pound baby potatoes, halved - 1 red bell pepper, sliced - 1 red onion, cut into wedges - 3 cloves garlic, minced - 1 lemon, juiced and zested - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 3 tablespoons olive oil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh parsley, chopped (for garnish) Gathering fresh ingredients is key for this dish. Start with bone-in chicken thighs. The skin keeps the meat juicy and adds flavor. I love using baby potatoes for their creamy texture. Halve them for even cooking. Next, add a red bell pepper and a red onion. They bring a sweet and savory balance to the meal. Don't skip the marinade! The marinade has minced garlic, lemon juice, and zest. The lemon brightens the dish. Dried oregano and smoked paprika add warmth and depth. Olive oil binds everything together and helps the chicken brown nicely. For seasoning, use salt and black pepper to enhance flavors. Fresh parsley adds a pop of color and freshness when you serve your dish. These ingredients create a delightful meal with a taste of Greece. Each bite is full of flavor and warmth. To start, we need to mix the marinade. In a big bowl, add the lemon juice, zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Then, pour in the olive oil. Use a whisk or spoon to mix all the ingredients well. This is the magic that will flavor our chicken. Next, coat the chicken thighs in the marinade. Place the chicken in the bowl and turn it carefully. Make sure each piece gets a good amount of marinade on it. Let it sit for a few minutes while you prepare the veggies. This step helps the flavors soak in. Now, let’s toss the potatoes and vegetables. In another bowl, place the halved baby potatoes, sliced red bell pepper, and onion wedges. Drizzle olive oil over the top. Add salt and black pepper to taste. Toss everything well with your hands or a spoon until all the veggies are coated. This adds flavor and helps them roast nicely. For seasoning tips, remember: fresh herbs can add brightness. You can try adding thyme or rosemary if you like. Just a pinch will do! Now it’s time to assemble our sheet pan. Grab a large sheet pan and arrange the marinated chicken thighs in the center. Make sure the skin side is up for crispness. Surround the chicken with the seasoned potatoes and veggies. This setup allows everything to cook evenly. Spacing is key. Don’t crowd the pan. Leave some room between the chicken and veggies. This helps them roast instead of steam. A beautiful presentation makes the meal more inviting, too! Next, preheat your oven to 400°F (200°C). This temperature will cook everything just right. Once the oven is ready, place the sheet pan inside. Bake for about 35-40 minutes. The chicken should reach 165°F (74°C) inside, and the potatoes need to be fork-tender. Keep an eye on it. If you want that golden-brown skin, you can broil for an extra 2-3 minutes at the end. Just watch closely to avoid burning. Crispy skin adds that extra touch of delight! After baking, remove the pan from the oven. Let it rest for a few minutes. Resting helps the juices settle in the chicken. This step is important for a juicy bite. Finally, garnish your dish with chopped fresh parsley. This adds color and freshness. Now your savory sheet pan Greek chicken and potatoes delight is ready to serve! To keep your chicken juicy, marinate it well. I like to mix the chicken with lemon juice, garlic, and spices. Make sure you let it sit in the marinade for at least 30 minutes. This helps the flavors soak in. Always check the chicken's internal temperature. It should reach 165°F (74°C). This ensures it's safe to eat and perfectly cooked. Choose baby potatoes that are about the same size. This helps them cook evenly. If some are larger, cut them into smaller pieces. Adjust cooking times based on your oven. If your oven runs hot, check the potatoes a bit earlier. They should be fork-tender and golden brown. Fresh herbs can really elevate your dish. I love adding chopped parsley right before serving. You can also use dill or even mint for a twist. For extra flavor, try topping with crumbled feta cheese or toasted pine nuts. These additions add a nice touch and make the dish even more special. {{image_2}} You can use chicken breasts instead of thighs. Chicken breasts cook faster and stay juicy when you marinate them well. Simply follow the same marinade steps and adjust the baking time to about 25-30 minutes. If you prefer fish, try salmon or cod. Fish cooks quickly and gives a fresh twist. Use the same marinade for flavor. Bake the fish on the sheet pan for about 15-20 minutes, depending on thickness. Seasonal veggies can add new tastes. In spring, use asparagus or zucchini. In winter, try carrots or Brussels sprouts. Just chop them and toss them with olive oil, salt, and pepper like the potatoes. You can also add root vegetables. Sweet potatoes or parsnips work well. Cut them into similar sizes as the baby potatoes for even cooking. These swaps keep your dish fresh and fun. Feta cheese brings a nice touch. Sprinkle crumbled feta on top before baking. It melts slightly and adds creaminess to the dish. You can also play with spices. Add cumin or coriander for a different flavor. Experiment with herbs like thyme or rosemary for a unique taste. These changes let you make the dish your own. To keep your Sheet Pan Greek Chicken and Potatoes fresh, proper storage is key. - Refrigeration tips: Allow the dish to cool before placing it in the fridge. Use an airtight container for best results. Store leftovers in the fridge for up to 3 days. - Freezing options: If you want to save some for later, you can freeze it. Place the cooled chicken and veggies in a freezer-safe container. They can last up to 3 months in the freezer. Make sure to label with the date for easy tracking. When it’s time to enjoy your leftovers, reheating them well is important. - Best methods for reheating: The oven is the best way to reheat this dish. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes or until warmed through. You can use a microwave for quick reheating, but the oven keeps the chicken crispy. - Ensuring food safety: Always check that your chicken reaches an internal temperature of 165°F (74°C) when reheating. This keeps your meal safe to eat and ensures you enjoy it at its best. Yes, you can use boneless chicken. Boneless chicken cooks faster and is easier to eat. However, it may not stay as juicy as bone-in chicken. Bone-in chicken has more flavor and a crispier skin. If you choose boneless, watch the cooking time closely. You may only need 20-30 minutes in the oven. A few great sides include: - Greek salad with cucumbers and tomatoes - Tzatziki sauce for dipping - Warm pita bread - Roasted or steamed vegetables like broccoli or green beans These sides add freshness and complement the flavors of the chicken and potatoes. To make this dish healthier, try these tips: - Use skinless chicken thighs or breasts to reduce fat. - Swap baby potatoes for sweet potatoes for more nutrients. - Use less olive oil or replace it with vegetable broth for roasting. - Add more veggies, like zucchini or spinach, to increase fiber. The best way to reheat sheet pan meals is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking tray. Heat for about 15-20 minutes, checking to ensure they warm through. You can also use a microwave, but it may not keep the crispiness. If you do, heat for 1-2 minutes, stirring halfway for even warming. This recipe combines tender chicken thighs, baby potatoes, and vibrant veggies, creating a simple meal. You learned how to marinate effectively, ensure even cooking, and add delicious flavors. With tips for storage and reheating, you can enjoy leftovers too. Don’t hesitate to experiment with different proteins and veggies. This dish is versatile, tasty, and perfect for any occasion. Embrace your creativity in the kitchen and enjoy every bite!

Sheet Pan Greek Chicken & Potatoes

Discover the delicious flavors of Mediterranean Bliss with our Sheet Pan Greek Chicken & Potatoes recipe! This easy one-pan dinner features juicy chicken thighs, tender baby potatoes, and vibrant veggies, all infused with zesty lemon and aromatic spices. Perfect for busy nights, it’s a delightful meal that requires minimal effort. Click through to explore this mouthwatering recipe and bring a taste of Greece to your table!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1 pound baby potatoes, halved

1 red bell pepper, sliced

1 red onion, cut into wedges

3 cloves garlic, minced

1 lemon, juiced and zested

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken thighs with lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, pepper, and olive oil. Mix well to coat the chicken evenly.

      In another bowl, toss the halved baby potatoes, sliced bell pepper, and onion wedges with a drizzle of olive oil, salt, and pepper to taste.

        On a large sheet pan, arrange the marinated chicken thighs in the center, skin side up. Surround them with the seasoned potatoes and veggies.

          Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C), and the potatoes are fork-tender.

            For an extra crispy skin, broil for an additional 2-3 minutes at the end of cooking, keeping a close eye to avoid burning.

              Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4