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Delicious Greek Sheet Pan Chicken with vibrant vegetables and herbs.

Greek Sheet Pan Chicken

A delightful one-pan meal featuring seasoned chicken thighs and roasted Mediterranean vegetables, perfect for busy weeknights or relaxed weekend dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in or skinless can be used
  • 2 cups mixed vegetables (bell peppers, zucchini, red onion, etc.) Seasonal vegetables can be swapped in
Seasoning & Oil
  • 3 tablespoons olive oil Extra may be needed for drizzling vegetables
  • 2 tablespoons Greek seasoning
  • to taste salt and pepper Adjust based on personal preference
For Serving
  • 1 pieces lemon wedges For serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the chicken thighs with olive oil, Greek seasoning, salt, and pepper until well coated.
Cooking
  1. Arrange the chicken on a sheet pan.
  2. Add the mixed vegetables around the chicken, drizzling with a little more olive oil and seasoning them with salt and pepper.
  3. Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are caramelized.
Serving
  1. Serve with lemon wedges.

Notes

For extra flavor, marinate the chicken thighs in olive oil and Greek seasoning for a few hours or overnight. Use seasonal vegetables for best results. Check chicken for doneness with a meat thermometer (165°F/75°C).