One-Pan Greek Chicken and Veggies

$For a tasty One-Pan Greek Chicken, you need some key ingredients. These are: - 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 tablespoon dried oregano - 3 cloves garlic, minced - 1 lemon, zested and juiced - Salt and pepper to taste Next, let's add some vegetables that pack a lot of flavor: - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 cup cherry tomatoes - 1 small red onion, cut into wedges For a special touch, consider these optional toppings and garnishes: - Fresh feta cheese, crumbled - Fresh parsley, chopped This mix of ingredients makes the dish bright and savory. You can find the Full Recipe above for more details on how to put it all together! 1. Prepping ingredients for the marinade Start by gathering your ingredients. You need olive oil, oregano, garlic, lemon, salt, and pepper. Measure everything out. This makes mixing easier. 2. Marinating the chicken thighs In a bowl, mix olive oil, oregano, minced garlic, lemon juice, zest, salt, and pepper. Whisk until it’s all combined. Add the chicken thighs to the bowl. Make sure each piece is well coated. Let the chicken sit for at least 15 minutes. For more flavor, you can marinate it in the fridge for up to 2 hours. 3. Arranging chicken and vegetables in the pan Grab a large oven-safe skillet. Place the marinated chicken in the pan. Spread the chopped bell pepper, zucchini, cherry tomatoes, and red onion around the chicken. Drizzle a bit of olive oil on top of the veggies. Season with salt and pepper to taste. 1. Baking in the oven Preheat your oven to 400°F (200°C). Once the oven is hot, put the skillet inside. Bake for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender at this point. 2. Broiling for the final touch To give your dish a nice char, switch the oven to broil. Broil the chicken and veggies for 2 to 3 minutes. This adds flavor and makes everything look great. Now you are ready to enjoy a delicious One-Pan Greek Chicken and Veggies meal! For full details on the ingredients and more, check out the Full Recipe. To keep your chicken juicy, marinate it well. I like to let it soak for at least 15 minutes. If you have time, two hours in the fridge works even better. This allows the chicken to soak up all those tasty flavors. Roasting vegetables can be tricky. Cut them into even pieces to ensure they cook at the same rate. Bell peppers, zucchini, and red onions are great choices. Lightly coat them in olive oil before roasting. This helps them caramelize nicely and adds a rich flavor. For side dishes, I recommend a fresh Greek salad. Its crisp veggies and tangy dressing pair well with the chicken. You could also serve rice or warm pita bread on the side. When presenting your One-Pan Greek Chicken, consider serving it right from the pan. This gives a rustic feel. You can also plate each portion. Add a sprinkle of parsley and a lemon wedge for a bright touch. This makes the dish look even more inviting! {{image_2}} You can change the protein in this recipe easily. Try using chicken breasts instead of thighs. If you want a vegetarian meal, swap the chicken for chickpeas or tofu. Both options work well with the marinade. The veggies in this dish can also change. Use seasonal vegetables based on what is fresh. Asparagus, broccoli, or even eggplant can add new flavors. Mix and match based on your taste! To boost flavor, add more spices. A pinch of smoked paprika or cumin can add depth. Fresh herbs like thyme or dill offer a bright twist. Don’t be afraid to experiment! Marinades can change the whole dish. You can add a splash of balsamic vinegar for sweetness. Honey or mustard can also change the flavor profile. Try different combinations to find what you love! To store One-Pan Greek Chicken, wait for it to cool first. Place the chicken and veggies in an airtight container. This method keeps the dish fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freeze the leftovers. They can last for up to three months in the freezer. Always label your containers with the date for easy tracking. When you reheat this dish, keep the flavors intact. The best way is to use an oven. Preheat it to 350°F (175°C). Place the chicken and veggies in an oven-safe dish. Cover it with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave. Just heat in short bursts, checking often to avoid overcooking. Aim for a safe internal temperature of 165°F (75°C) for the chicken. Enjoy your tasty leftovers just like the first time! Can I make this dish ahead of time? Yes, you can prepare this dish in advance. Marinate the chicken and chop the veggies. Store them in the fridge. When you are ready, simply bake and enjoy! How do I adjust for larger portions? To make more servings, increase the chicken and veggies. You can double or triple the recipe. Just ensure your pan is big enough to hold everything. What can I substitute for feta cheese? If you don’t have feta, try goat cheese or even a dairy-free option. You can also skip cheese entirely if you prefer. How can I tell when chicken is done cooking? Use a meat thermometer to check the chicken's temperature. It should reach 165°F (75°C) to be safe to eat. Is it necessary to marinate the chicken for longer? No, but longer marinating adds more flavor. Fifteen minutes works well, but two hours is even better for taste. Caloric content and macronutrient breakdown One serving has about 300 calories. It has protein, healthy fats, and fiber from the veggies. Health benefits of the ingredients used Chicken provides lean protein. Olive oil offers healthy fats. Vegetables add vitamins and minerals, making this dish nutritious and balanced. In this blog post, we explored making One-Pan Greek Chicken from start to finish. We covered key ingredients and how to prepare them. You learned step-by-step instructions for marinating and baking, plus tips for juicy chicken and tasty veggies. We also shared storage tips and how to reheat leftovers properly. Finally, I provided answers to common questions. This dish is simple, tasty, and flexible. Enjoy making it your own!$

One-Pan Greek Chicken and Veggies

Experience the vibrant flavors of the Mediterranean with this One-Pan Greek Chicken and Veggies recipe! It's a simple yet delicious meal featuring tender chicken thighs marinated in a zesty mix, paired with colorful veggies. Perfect for a hassle-free dinner that’s healthy and satisfying. Ready in just 45 minutes, this dish is not only easy to make but also packed with flavor.

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Ingredients

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon dried oregano

3 cloves garlic, minced

1 lemon, zested and juiced

Salt and pepper to taste

1 red bell pepper, chopped

1 zucchini, sliced

1 cup cherry tomatoes

1 small red onion, cut into wedges

Fresh feta cheese, crumbled (optional)

Fresh parsley, chopped for garnish

Instructions

Preheat the oven to 400°F (200°C).

In a large bowl, combine the olive oil, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Whisk until well mixed.

Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs. Surround them with the chopped bell pepper, zucchini, cherry tomatoes, and red onion.

Drizzle a little extra olive oil over the vegetables and season with salt and pepper to taste.

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

For an added touch, broil on high for the last 2-3 minutes to give the chicken and vegetables a nice char.

Remove from the oven and sprinkle with crumbled feta cheese (if using) and fresh parsley before serving.

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

- Presentation Tips: Serve directly from the pan for a rustic look or plate individually, garnishing each portion with additional parsley and a wedge of lemon.