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- 4 chicken thighs, skin-on and bone-in - 1.5 pounds baby potatoes, halved - 1 red onion, cut into wedges - 1 red bell pepper, sliced - 4 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon dried oregano - 1 teaspoon dried thyme - Juice and zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped I love using chicken thighs for this dish. They stay juicy and tender, making every bite a delight. Baby potatoes add a hearty feel, and they soak up all the flavors. The red onion and red bell pepper bring a bit of sweetness and color, making the dish more appealing. For the marinade, I mix olive oil, garlic, oregano, and thyme. This blend gives the chicken that classic Greek flavor. The lemon juice and zest add a fresh zing, brightening up each bite. I always use salt and pepper to bring out the best in the chicken and veggies. Don’t skip the fresh parsley! It adds a nice pop of color and freshness. Just chop it up and sprinkle it on top before serving. This dish is not just tasty; it’s also a feast for the eyes! - Preheating the oven Start by preheating your oven to 425°F (220°C). This high heat helps to cook the chicken and potatoes evenly and gives them a nice golden color. - Preparing the marinade In a large mixing bowl, combine the juice and zest of one lemon, four tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix it well. This marinade will add fantastic flavor to your chicken. - Coating chicken thighs Add the chicken thighs to your marinade. Make sure each piece is fully coated. This helps the flavors seep into the meat. - Recommended marinating time Let the chicken marinate for at least 30 minutes. If you have time, marinate for up to two hours in the fridge for even more flavor. - Preparing vegetables While the chicken marinates, prepare your vegetables. Toss the halved baby potatoes, red onion wedges, and sliced red bell pepper in a bowl with a drizzle of olive oil. Add a pinch of salt and pepper for taste. - Arranging on the baking sheet Line a large baking sheet with parchment paper or foil. Place the marinated chicken thighs on one side. On the other side, arrange the seasoned potatoes and vegetables. - Cooking time and temperature Roast the chicken and vegetables in the oven for about 35 to 40 minutes. The high heat cooks everything perfectly. - Checking for doneness Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. The potatoes should be golden and tender, ready to enjoy. For the best taste, marinate your chicken for at least 30 minutes. If you can, let it sit for up to 2 hours. This extra time allows the flavors to soak in. You can add more spices too. Try some paprika or cumin for a warm kick. Fresh herbs like dill or rosemary can brighten the dish. Just chop them finely and mix them in. To get crispy chicken skin, make sure the skin is dry. Pat it with a paper towel before marinating. Place the chicken skin-side up on the baking sheet. For tender potatoes, cut them in half for quicker cooking. Toss them well with olive oil and seasoning. This helps them roast nicely and absorb the flavors. Pair this dish with a simple Greek salad for a fresh side. Add some tzatziki sauce for dipping. It adds a creamy, cool touch. For a great presentation, arrange the chicken and potatoes nicely on a plate. Sprinkle fresh parsley on top to add color. This makes the meal look as good as it tastes! {{image_2}} If you want to switch the chicken, you have great choices. You can use chicken breasts instead of thighs. They cook faster and are leaner. For a plant-based option, try chickpeas or tofu. Both soak up flavors well and add protein. Mix up your veggies for fun. Zucchini and carrots work well in this dish. You can roast them alongside the chicken and potatoes. For a seasonal twist, use root veggies in the fall. In summer, try bell peppers or asparagus for a fresh taste. Add a Mediterranean touch to your dish. Crumbled feta cheese or olives can enhance flavors. You can also change the herbs. Instead of oregano and thyme, use rosemary for a piney flavor. Basil offers a sweet twist that brightens the dish. Store your leftovers in a safe way. Let the dish cool down first. Use airtight containers to keep it fresh. Glass or plastic containers work well. Label them with the date to track freshness. The meal lasts about three to four days in the fridge. To freeze the dish, let it cool completely. Place it in freezer-safe containers. You can also use freezer bags. Squeeze out air to prevent freezer burn. The dish stays good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat your meal for the best taste. Use an oven to keep the texture. Preheat it to 350°F (175°C). Place the dish in an oven-safe dish. Heat for about 20 minutes or until hot. You can also use a microwave. If using a microwave, heat in short bursts. Stir the food to heat evenly. You can pair this dish with many tasty sides. Here are some ideas: - Greek salad with tomatoes and cucumbers - Tzatziki sauce for dipping - Warm pita bread - Steamed green beans or broccoli - Rice pilaf or quinoa These options add freshness and balance to your meal. Leftovers can stay fresh in the fridge for about three to four days. Store them in an airtight container for best results. If you want to freeze them, they can last up to three months. Just remember to let them cool before freezing. Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the veggies a day before. Keep them in the fridge until you are ready to cook. When you are ready, just roast everything in the oven. It saves time and makes cooking easier. You can use chicken breasts, but they cook faster. Check them after 25 to 30 minutes. Breasts can be less juicy than thighs. They have a milder flavor, so adjust your seasoning if needed. If you want to make more servings, simply double the ingredients. Use more chicken and potatoes. Make sure to spread them out on the baking sheet. You may need a bit more time in the oven, so keep an eye on the chicken and potatoes. This blog post covered a delicious sheet-pan Greek chicken dinner. We discussed key ingredients like chicken thighs, vegetables, and a flavorful marinade. I shared simple steps for preparation, marinating, and roasting. Tips for enhancing flavors, perfecting texture, and serving suggestions will help you create a great meal. Variations include protein swaps and seasonal veggies, plus storage tips to keep leftovers fresh. Try this recipe to bring ease and taste to your table!

Sheet-Pan Greek Chicken & Potatoes

Discover the vibrant flavors of Zesty Sheet-Pan Greek Chicken & Potatoes with this easy recipe! Juicy chicken thighs marinated in lemon and herbs pair perfectly with roasted baby potatoes and colorful veggies for a complete meal. Perfect for busy weeknights, this dish is not only delicious but also effortless to prepare. Click through to explore the full recipe and impress your family with this Mediterranean-inspired feast!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1.5 pounds baby potatoes, halved

1 red onion, cut into wedges

1 red bell pepper, sliced

3 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon dried thyme

Juice and zest of 1 lemon

4 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, combine the lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper. Stir well to create a marinade.

      Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

        While the chicken marinates, prepare the vegetables. In a separate bowl, toss the baby potatoes, red onion, and bell pepper with a drizzle of olive oil and a pinch of salt and pepper.

          Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the sheet and the seasoned potatoes and vegetables on the other side.

            Roast in the oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.

              Once cooked, remove the chicken and vegetables from the oven, and let them rest for 5 minutes.

                Garnish with fresh parsley before serving.

                  Prep Time: 30 mins | Total Time: 1 hour | Servings: 4