Sheet-Pan Greek Chicken & Veggies

$- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 1 tablespoon dried oregano The main ingredients for this dish are simple yet full of flavor. The chicken thighs provide a juicy base. Cherry tomatoes add sweetness and color. Bell peppers bring crunch and brightness. Zucchini adds a nice texture, while red onion gives a mild sweetness. Dried oregano ties all these ingredients together with earthy flavors. - 1/4 cup olive oil - 1 tablespoon fresh lemon juice - 4 cloves garlic, minced - Salt and pepper to taste The marinade is key to infusing flavor into the chicken and veggies. Olive oil adds richness and helps everything cook well. Lemon juice brings a bright zing that cuts through the richness. Minced garlic gives a punch of flavor. Don't forget salt and pepper; they enhance all the other flavors in the dish. - Feta cheese, crumbled - Fresh parsley, chopped Feta cheese adds a salty, creamy touch. It melts slightly on the hot dish, creating a delicious contrast. Fresh parsley brightens the meal with its color and flavor. You can add these toppings right before serving for an extra layer of taste. First, you need to preheat your oven to 400°F (200°C). This step ensures your chicken cooks evenly. While the oven heats, let's make the marinade. In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. This mix brings great flavor. Next, add the chicken thighs to the bowl. Toss them well to coat in the marinade. Let the chicken marinate for about 15 minutes. This short wait enhances the taste. Now it’s time to prepare the sheet pan. Start by arranging the halved cherry tomatoes, sliced red and yellow bell peppers, zucchini, and red onion in an even layer. This way, they cook nicely. Once the veggies are spread out, place the marinated chicken thighs on top. Drizzle any remaining marinade over both the chicken and vegetables. This adds extra flavor while they cook. With everything on the pan, place it in your preheated oven. Bake for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the veggies to be tender. Once done, take the pan out and let it rest for a few minutes. This helps keep the chicken juicy. Before serving, crumble some feta cheese over the dish and sprinkle with fresh parsley. This step adds a nice touch to your meal. Enjoy your delicious creation! Marinating the chicken is key to great flavor. I recommend marinating for at least 15 minutes. If you have more time, let it sit for up to an hour in the fridge. This lets the flavors soak in deep. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white with no pink inside. Slice your vegetables evenly. This helps them cook at the same rate. Aim for pieces about the same size. For bell peppers and zucchini, cut them into strips or rounds. For onions, wedges work well, too. If you want to change the veggies, try asparagus or broccoli. You can also use carrots or eggplant. Just make sure to adjust the cooking time if you use harder vegetables. This dish pairs well with a side of rice or quinoa. You can also serve it with a fresh Greek salad. For a nice crunch, add some pita chips on the side. When it comes to wine, a light white like Sauvignon Blanc is a great choice. The crisp flavors match well with the chicken and veggies. Enjoy! {{image_2}} Low-carb adaptations If you want a low-carb dish, swap out the potatoes for more veggies. Use extra zucchini or cauliflower. These keep the meal light and tasty. Vegetarian options For a vegetarian meal, replace chicken with chickpeas or firm tofu. Both options soak up flavors well. Toss them in the marinade just like you would with chicken. Additional herbs and spices To give your dish a boost, try adding herbs like thyme or rosemary. You can also mix in some smoked paprika for a deeper flavor. These additions can make your meal even more exciting. Spice levels for heat preference If you like heat, add red pepper flakes to the marinade. This will give the dish a nice kick. Start with a little, then taste. You can always add more! Alternative proteins Chicken thighs are great, but you can use chicken breasts or even fish. Salmon or cod work well with this recipe, too. Just adjust the cooking time as needed. Seasonal vegetable variations You can mix and match the veggies based on what’s in season. Try asparagus in spring or squash in fall. This keeps the dish fresh and fun all year long. To keep your Sheet-Pan Greek Chicken & Veggies fresh, follow these tips: - Refrigeration guidelines: Place leftovers in an airtight container. They last up to four days in the fridge. Make sure the chicken and veggies cool to room temperature before sealing them. - Freezing tips: For longer storage, you can freeze the leftovers. Use a freezer-safe bag or container. They can stay fresh for up to three months. Thaw them in the fridge overnight before reheating. When it’s time to enjoy your leftovers, follow these steps: - Best methods for reheating: The oven works great for reheating. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. - Maintaining flavor and texture: To keep the chicken juicy, cover it with aluminum foil while reheating. This helps prevent drying out. You can also add a splash of olive oil to keep things flavorful. What can I substitute for chicken thighs? You can use chicken breasts for this recipe. They will cook faster, so check them after 20 minutes. If you prefer another protein, try turkey or even tofu for a meatless option. Can I use frozen vegetables? Yes, you can use frozen vegetables. Just add them to the pan without thawing. Keep an eye on them, as they may need a bit more time to cook. How long to bake if using larger chicken pieces? If you use larger chicken pieces, bake for about 35 to 40 minutes. Always check that the internal temperature reaches 165°F to ensure they are safe to eat. What to do if vegetables are overcooked? If your veggies are overcooked, try serving them with a sauce or dip. You can also mix them into a soup or stew to add flavor and texture. Can this dish be prepped in advance? Yes, you can prep this dish ahead of time. Marinate the chicken and chop the vegetables the night before. Store them in the fridge until you are ready to cook. How to pack for lunches? To pack this dish for lunch, let it cool before placing it in containers. Add some extra feta and parsley for freshness. Enjoy it cold or warm it up in a microwave. This blog post covers a delicious chicken dish that’s easy to make. We explored main ingredients like chicken thighs, fresh veggies, and Greek seasonings. The marinade combines olive oil, lemon juice, and garlic for great flavor. You can add toppings like feta cheese and parsley for a tasty finish. With step-by-step directions, you can achieve perfect results. Use tips for marinating and cooking for juicy chicken and crisp veggies. Also, try the variations to suit your diet. Store leftovers properly to enjoy later. Cooking can be fun and rewarding!$

Sheet-Pan Greek Chicken & Veggies

In just 30 minutes, you can whip up a delicious Sheet-Pan Greek Chicken & Veggies meal that bursts with Mediterranean flavors! This all-in-one dish features tender chicken thighs, colorful veggies, and a sprinkle of feta cheese, making it perfect for busy weeknights. Discover easy step-by-step instructions and enjoy a healthy, satisfying dinner. Click through for the full recipe and bring a taste of Greece to your table! #GreekChicken #HealthyRecipes #SheetPanMeals #MediterraneanCooking

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Ingredients

4 boneless, skinless chicken thighs

2 cups cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

4 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon fresh lemon juice

1/4 cup olive oil

Salt and pepper to taste

Feta cheese, crumbled (for serving)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).

In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

Add the chicken thighs to the bowl, tossing to coat them in the marinade. Let them marinate for about 15 minutes while you prepare the vegetables.

On a large sheet pan, arrange the halved cherry tomatoes, sliced bell peppers, zucchini, and red onion in an even layer.

Place the marinated chicken thighs on top of the vegetables.

Drizzle any remaining marinade over the vegetables and chicken.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.

Remove the pan from the oven and let it rest for a few minutes.

Before serving, crumble feta cheese over the dish and sprinkle with fresh parsley.

Serve hot and enjoy your Mediterranean-inspired meal!

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4