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For this Greek Chicken Sheet Pan Dinner, you will need: - 4 boneless, skinless chicken thighs - 1 large red bell pepper, sliced - 1 large yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 1 cup kalamata olives, pitted and halved - 4 cloves garlic, minced - 1 tablespoon dried oregano - 1 tablespoon fresh lemon juice - 3 tablespoons olive oil - Salt and pepper to taste These ingredients come together to create a dish that bursts with flavor. The chicken thighs stay juicy while roasting alongside sweet and colorful vegetables. You can add a few optional items for extra flavor: - Feta cheese, crumbled - Fresh parsley for garnish Feta cheese adds a creamy, salty touch, while parsley brightens the dish. Both bring a nice finish to your meal. 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This step ensures your chicken cooks evenly and gets that nice golden color. 2. Making the marinade: In a large bowl, mix together olive oil, minced garlic, dried oregano, fresh lemon juice, salt, and pepper. This marinade packs a punch of flavor. You want to coat the chicken well for the best results. 1. Marinating the chicken: Add the chicken thighs to the marinade. Make sure each piece is well-covered. Let the chicken sit for at least 15 minutes. This waiting time allows the flavors to soak in. 2. Arranging ingredients on the sheet pan: While the chicken marinates, prepare your veggies. On a large sheet pan, arrange the sliced bell peppers, red onion wedges, cherry tomatoes, and halved kalamata olives. This colorful mix not only looks good but also adds great taste. 3. Baking in the oven: Place the marinated chicken thighs on top of the vegetables. Spread everything out evenly. Roast in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the veggies will be tender and flavorful. 1. Resting the dish before serving: Once your meal is done baking, take it out and let it rest for about 5 minutes. This resting time helps keep the chicken juicy. 2. Garnishing options: Before serving, sprinkle fresh chopped parsley over the dish. If you like, add crumbled feta cheese for extra creaminess. Serve right from the pan for a rustic touch, letting everyone help themselves. For the best flavor, marinate the chicken for at least 15 minutes. If you have time, let it sit for 30 minutes or even overnight. This gives the chicken time to soak up the tasty marinade. You can enhance the flavor by adding herbs like thyme or rosemary. Fresh herbs offer a bright taste. To ensure even cooking, spread the chicken and veggies out well on the sheet pan. This allows hot air to move around each piece. Check the chicken doneness by using a meat thermometer. The safe internal temperature should reach 165°F (75°C). This keeps the meal safe and juicy. Serve the dish straight from the pan. This gives a rustic and warm feel. It allows everyone to help themselves. You can use fresh parsley to add a pop of color. If you like, sprinkle crumbled feta cheese on top. This adds a creamy texture and extra flavor. {{image_2}} You can swap chicken thighs for other proteins. Try using turkey, shrimp, or even pork. Each protein brings its own taste and texture. For a vegetarian option, replace the chicken with chickpeas or tofu. Both options soak up the marinade well and add protein to your meal. Seasonal vegetables can change your dish. Use zucchini, asparagus, or eggplant. These veggies add color and taste. You can also add spices like cumin or smoked paprika. They will enhance the flavor of your meal and make it even more exciting. Pair your Greek chicken with different sides. Rice, quinoa, or pita bread work great. They help soak up the tasty juices from the pan. To make this a meal prep option, divide the dish into containers. This way, you have easy meals ready for the week. To keep your Greek chicken sheet pan dinner fresh, use airtight containers. Glass or plastic containers work well. Store the chicken and veggies together or separately. This helps keep the chicken moist. Always let your food cool before sealing it. This prevents moisture build-up, which can make your food soggy. Aim to eat leftovers within three to four days. When reheating, you want to keep the chicken juicy. The oven is best for this. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover them with foil to trap moisture. Heat for about 15-20 minutes until warm. The microwave is faster but can dry out food. If you use the microwave, add a splash of water. Cover the dish with a lid or wrap to keep steam in. Heat in short bursts, checking often. Freezing is a great option for longer storage. Let the dish cool completely before freezing. Use freezer-safe bags or containers. Squeeze out as much air as you can. This helps prevent freezer burn. To thaw, move the dish to the fridge overnight. This keeps the chicken safe. You can also use the microwave for quick thawing. Just remember to cook it right after thawing for food safety. Yes, you can use bone-in chicken thighs. They add rich flavor and moisture. However, they take longer to cook. Bone-in thighs usually need about 35-40 minutes at 425°F (220°C). Make sure to check the internal temperature with a meat thermometer. It should reach 165°F (75°C) for safety. The best way to check is by using a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should hit 165°F (75°C). This ensures the chicken is safe to eat. If you don’t have a thermometer, cut into the chicken. It should be white and juices should run clear. If you don’t have kalamata olives, try green olives or black olives. You could also use capers for a briny taste. Each option will change the flavor a bit, but it will still be tasty. For a milder flavor, use diced pickles. In this blog post, I covered a simple and tasty sheet pan chicken recipe. We explored main and optional ingredients, making it easy to adapt. I shared clear steps for preparation, cooking, and serving the dish. Remember the tips for marinating, cooking evenly, and serving well. You can switch proteins and vegetables to keep meals exciting. Proper storage and reheating options help keep leftovers fresh. Enjoy experimenting with variations and see what flavors you love most! Cooking doesn’t have to be hard; just have fun and enjoy your meal!

Greek Chicken Sheet Pan Dinner

Prepare a delightful Greek Chicken Sheet Pan Dinner that bursts with flavor and color! This easy recipe features juicy chicken thighs paired with vibrant peppers, onions, cherry tomatoes, and kalamata olives, all roasted to perfection. Perfect for busy nights, it’s a simple, one-pan meal the whole family will love. Click through to explore the full recipe and tips for a delicious twist on classic Greek flavors!
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Ingredients
  

4 boneless, skinless chicken thighs

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

1 cup kalamata olives, pitted and halved

4 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon fresh lemon juice

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine olive oil, minced garlic, dried oregano, lemon juice, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes for the best flavor.

        While the chicken is marinating, prepare the vegetables. On a large sheet pan, arrange the sliced bell peppers, red onion wedges, cherry tomatoes, and kalamata olives.

          Position the marinated chicken thighs on top of the vegetables, ensuring everything is distributed evenly.

            Roast 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) and the vegetables are tender.

              Once out of the oven, let it rest for 5 minutes. Garnish with fresh parsley and crumbled feta cheese, if using.

                Serve directly from the pan for a rustic presentation, ensuring guests can help themselves to both chicken and vegetables.

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