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Simple Greek Chicken Sheet Pan Dinner - Easy, Fresh, and Full of Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts). Thighs stay juicier.
  • Baby potatoes: 1 pound, halved (Yukon gold or red potatoes work best).
  • Red onion: 1 large, cut into wedges.
  • Bell peppers: 2 medium (any color), sliced into thick strips.
  • Cherry tomatoes: 1 pint, left whole.
  • Kalamata olives: 1/2 cup, pitted.
  • Feta cheese: 4 to 6 ounces, crumbled.
  • Lemon: Zest of 1 lemon and juice of 1 to 2 lemons.
  • Garlic: 3 to 4 cloves, minced.
  • Olive oil: 3 to 4 tablespoons.
  • Dried oregano: 2 teaspoons (or 1 tablespoon fresh, chopped).
  • Dried thyme or rosemary: 1 teaspoon (optional, for extra depth).
  • Smoked paprika: 1 teaspoon (optional, adds warmth and color).
  • Salt and black pepper: To taste.
  • Fresh herbs: Parsley or dill, chopped, for garnish.

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup.
  2. Make the marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme or rosemary (if using), smoked paprika, salt, and pepper. Stir well.
  3. Season the chicken: Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables. Even 10 minutes makes a difference.
  4. Prep the vegetables: Halve the potatoes, wedge the red onion, and slice the peppers. Keep pieces similar in size for even roasting.
  5. Toss the vegetables: On the sheet pan, toss potatoes, onion, and peppers with a drizzle of olive oil, a pinch of salt and pepper, and 1 teaspoon oregano. Spread into a single layer.
  6. Add the chicken: Nestle the marinated chicken among the vegetables. Pour any extra marinade over the top.
  7. Roast, round one: Bake for 20 minutes.
  8. Add tomatoes and olives: Remove the pan, scatter cherry tomatoes and olives, then return to the oven.
  9. Roast, round two: Bake another 10 to 15 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender and golden.
  10. Finish with feta and herbs: Sprinkle crumbled feta and chopped parsley or dill over the hot pan. Squeeze a little extra lemon if you like brightness.
  11. Serve: Enjoy as is or with warm pita, rice, or orzo. A dollop of tzatziki is a great touch.