– **Title**: Greek Sheet Pan Chicken
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 2 teaspoons dried oregano
– 3 cloves garlic, minced
– Salt and pepper, to taste
– 1 red onion, cut into wedges
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and halved
– Fresh parsley, for garnish
– Lemon wedges, for serving
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for better flavor).
4. On a large baking sheet, spread out the onion, red bell pepper, zucchini, cherry tomatoes, and olives.
5. Place the marinated chicken thighs on top of the vegetables, skin side up.
6. Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy (internal temperature should reach 165°F or 74°C).
7. Remove from the oven and let it rest for a few minutes before serving.
8. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your meal!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add flavor and juiciness. If you prefer boneless skinless, adjust the cooking time to about 25-30 minutes to avoid drying out the meat.
Olive Oil: This is great for roasting. You can swap it with avocado oil for a milder flavor or vegetable oil if that’s what you have on hand.
Dried Oregano: Essential for that Greek flavor! If you don’t have oregano, try dried thyme or Italian seasoning for a similar herbaceous note.
Kalamata Olives: They bring a briny taste. You can substitute black olives or green olives, but keep in mind the flavor will be slightly different.
Feta Cheese: This creamy cheese adds a delicious tang. If you’re looking for a dairy-free option, try a vegan feta or simply skip it for a lighter dish.
How Do I Make Sure My Chicken Is Juicy and Cooked Perfectly?
The key to juicy chicken is not just about cooking time but also ensuring it’s seasoned well and cooked evenly. Here’s how to do it:
- Before cooking, let the chicken sit at room temperature for about 15 minutes. This helps it cook more evenly.
- Always use a meat thermometer to check doneness; when it reaches 165°F (75°C), it’s perfect.
- Let the chicken rest for a few minutes after baking. This allows the juices to redistribute and keeps it moist.
With these tips, you’ll have delicious chicken every time! Enjoy your cooking!
How to Make Greek Sheet Pan Chicken
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 red onion, sliced
- 1 yellow bell pepper, sliced
- 2 cups cherry tomatoes
- 1 zucchini, sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
- 2 cups cooked rice (for serving)
How Much Time Will You Need?
This delicious Greek sheet pan chicken recipe will take about 10 minutes to prep and 40 minutes to cook. In total, you’re looking at around 50 minutes from start to finish. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first, preheat your oven to 425°F (220°C). This ensures everything cooks evenly and gets crispy deliciousness!
2. Season the Chicken:
In a large mixing bowl, combine the olive oil, dried oregano, garlic powder, and a sprinkle of salt and pepper. Add the chicken thighs to the bowl and use your hands or a spoon to toss the chicken until it’s nicely coated with the seasoning mix.
3. Arrange on the Sheet Pan:
Grab a large sheet pan and lay out the seasoned chicken thighs. Now, make your dish colorful by surrounding the chicken with the sliced red onion, yellow bell pepper, cherry tomatoes, zucchini, and Kalamata olives. Spread them out evenly for even cooking!
4. Bake It Up:
Pop the sheet pan into the preheated oven and bake for about 30-35 minutes. You’re looking for the chicken to be thoroughly cooked with an internal temperature of 165°F (75°C). Don’t forget to check it!
5. Add the Feta:
Once the chicken is cooked, take the pan out of the oven. Sprinkle the crumbled feta cheese generously over the chicken and vegetables. Return the pan to the oven for about 5 more minutes, letting the cheese melt a bit.
6. Let It Rest:
After everything is done baking, let the pan sit for a few minutes. This resting time allows the juices to settle in the chicken, enhancing the flavor!
7. Serve and Enjoy:
Finally, serve up your beautiful sheet pan chicken over a bed of cooked rice. Don’t forget to drizzle some of those tasty pan juices over everything for extra flavor. Garnish with freshly chopped parsley, and enjoy this Mediterranean delight!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute boneless, skinless chicken thighs or even chicken breasts, but make sure to adjust the cooking time accordingly. Boneless chicken will cook faster, typically around 20-25 minutes, so check for doneness early!
What Can I Use Instead of Kalamata Olives?
If you don’t have Kalamata olives, you can use green olives or omit them if you prefer. Just remember that olives add a nice salty flavor, so consider adding a bit of extra salt or capers to enhance the dish if you choose to leave them out.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to keep the chicken skin crispy, or gently in the microwave if you’re in a hurry.
Can I Add More Vegetables?
Definitely! Feel free to mix in other veggies like asparagus, bell peppers, or eggplant. Just keep in mind that cooking times may vary slightly depending on the types of vegetables used, so check for tenderness as they roast together.
