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- 4 boneless, skinless chicken breasts - 1/4 cup olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste The chicken breasts form the heart of this dish. They soak up all the flavors. Olive oil and lemon juice add richness and brightness. Garlic brings a warm, savory taste. Oregano and thyme add depth and a hint of earthiness. Salt and pepper enhance all these flavors. - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes - 1/2 cup Kalamata olives The vegetables add color and nutrition. Bell peppers offer sweetness and crunch. Red onion gives a mild, tangy flavor. Cherry tomatoes burst with juiciness. Kalamata olives bring a briny kick. Together, they create a tasty and vibrant mix. - Fresh parsley, chopped for garnish Fresh parsley adds a pop of green. It brightens the dish and adds freshness. Just sprinkle it on top before serving. It makes your meal look and taste better. First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, prepare the marinade. In a small bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of fresh lemon juice, the zest of one lemon, and 4 minced garlic cloves. Add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and salt and pepper to taste. This mix will bring a burst of flavor to your chicken. Now, it’s time to marinate the chicken. Place 4 boneless, skinless chicken breasts on a large sheet pan. Pour half of the lemon-garlic marinade over the chicken, making sure each piece is coated. Let it marinate for at least 15 minutes or up to 2 hours in the fridge for a deeper flavor. While the chicken marinates, prepare the vegetables. Slice 1 red bell pepper and 1 yellow bell pepper. Cut 1 red onion into wedges and add 1 cup of cherry tomatoes and 1/2 cup of Kalamata olives to the sheet pan. Drizzle the remaining marinade over the vegetables and toss them gently to coat. This adds flavor to every bite. Arrange the marinated chicken breasts among the vegetables on the sheet pan. This layout ensures even cooking and great presentation. Place the sheet pan in the preheated oven. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C). This step is crucial for food safety. Once cooked, remove the pan from the oven and let it rest for a few minutes. This allows the juices to settle, keeping your chicken moist. Finally, garnish with chopped fresh parsley before serving. This adds a pop of color and freshness. Enjoy your savory sheet-pan lemon garlic Greek chicken! - Optimal marinating time: Marinate the chicken for at least 15 minutes. For better flavor, let it sit for up to 2 hours in the fridge. This allows the chicken to absorb the lemon and garlic flavors deeply. - Homemade marinade variations: You can play with the marinade. Try adding honey for sweetness or a splash of red wine vinegar for tang. You can also swap oregano for rosemary or add a pinch of cumin for warmth. - Achieving perfect chicken texture: Bake the chicken until it reaches 165°F (75°C). You can use a meat thermometer to check. This ensures the chicken is juicy and tender, not dry. - Oven temperature adjustments: If you like crispy edges, broil the chicken for the last 3-5 minutes. Just watch closely to avoid burning! - How to style the dish for serving: Arrange the chicken and veggies neatly on a large platter. Drizzle some extra marinade over the top for shine. - Suggestions for plating: Garnish with fresh parsley for color. You can also add lemon wedges on the side. This adds a pop of brightness and invites your guests to squeeze more lemon on their meal. {{image_2}} For this dish, you can use different chicken cuts. Chicken thighs work well because they stay juicy. If you prefer dark meat, try using bone-in thighs. You can also use chicken tenders for a quick meal. If you're looking for alternative proteins, tofu is a great option. Firm tofu soaks up flavors well. Just press it to remove excess water before marinating. You can also try pork tenderloin, which pairs nicely with lemon and garlic. Feel free to switch up the vegetables based on what’s in season. Zucchini, asparagus, or even carrots can add great flavor. Using seasonal veggies boosts freshness and taste. Adding colorful veggies makes the dish more fun. Consider using purple eggplant or bright green snap peas. They not only taste great but also make your plate pop with color. To take the flavor up a notch, you can introduce spices. Try adding paprika or cumin for a warm kick. You can also mix in a bit of crushed red pepper for heat. Adjusting acidity and sweetness can also change the dish. If you like it sweeter, add a touch of honey or maple syrup. For more acidity, squeeze extra lemon juice right before serving. These small tweaks can create new and exciting flavor profiles. To store your leftovers, first let the dish cool down. Place the chicken and veggies in an airtight container. You can keep this in the fridge for up to three days. Make sure to cover it well to keep it fresh and tasty. When reheating, the oven is best. Preheat it to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover them with foil to keep moisture inside. Heat for about 15 minutes or until hot. This helps keep the chicken juicy and the veggies crisp. To freeze, let the dish cool completely. Place chicken and veggies in a freezer-safe bag or container. Squeeze out as much air as possible before sealing. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, follow the oven method mentioned above. This way, you can enjoy your tasty meal even later! Making this dish takes only 35 minutes. You spend 15 minutes prepping the food. This includes making the marinade and chopping the veggies. Cooking takes about 25 to 30 minutes in the oven. Your chicken will be ready when it reaches 165°F. This makes it a quick and tasty option for any night. Yes, you can use other olives! While Kalamata olives give a great flavor, green olives work too. You might also try black olives or even stuffed olives. Each type adds a unique taste. Feel free to mix different kinds for extra fun. Many sides go great with Sheet-Pan Lemon Garlic Greek Chicken. Consider serving it with: - Rice or quinoa for a hearty touch - Greek salad for a fresh crunch - Roasted potatoes for added comfort - Grilled vegetables for more color and taste These sides complement the chicken and veggies well, making your meal complete. This blog post covered a delicious sheet-pan lemon garlic Greek chicken. We explored key ingredients like chicken, veggies, and herbs. I shared simple steps for preparation, assembly, and cooking. You learned about tips for marinating, perfecting texture, and presenting your dish. We also discussed variations, storage methods, and answered common questions. Remember, cooking is all about creativity. Make this recipe your own with different ingredients. Enjoy the fresh, vibrant flavors that come together effortlessly in one pan!

Sheet-Pan Lemon Garlic Greek Chicken

Discover the vibrant flavors of Sheet-Pan Lemon Garlic Greek Chicken that will elevate your weeknight dinners! This simple recipe combines tender chicken with colorful veggies and a zesty marinade, all baked to perfection in just 35 minutes. Perfect for busy nights, it serves four and is packed with delicious Mediterranean tastes. Click through to explore the full recipe and impress your family with this easy, tasty dish!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup cherry tomatoes

1/2 cup Kalamata olives

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

      Place the chicken breasts on a large sheet pan. Pour half of the lemon-garlic marinade over the chicken, ensuring they are coated evenly. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

        In the meantime, prepare the vegetables by adding the sliced bell peppers, red onion wedges, cherry tomatoes, and Kalamata olives to the sheet pan.

          Drizzle the remaining marinade over the vegetables and toss them gently to coat.

            Arrange the marinated chicken breasts among the vegetables on the sheet pan.

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

                Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.

                  Garnish with fresh chopped parsley before serving.

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings