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Sheet Pan Greek Chicken

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A comforting and flavorful sheet pan dinner featuring succulent chicken thighs and a medley of colorful Mediterranean vegetables.

Ingredients

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  • 4 chicken thighs
  • 2 cups cherry tomatoes
  • 1 red onion, sliced
  • 1 bell pepper, sliced
  • 1/2 cup kalamata olives, pitted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Combine olive oil, oregano, garlic, salt, and pepper in a large bowl until well mixed.
  3. Add chicken thighs and vegetable slices (cherry tomatoes, bell pepper, onion) to the bowl, tossing to coat evenly.
  4. Transfer the mixture to a sheet pan, spreading it out evenly.
  5. Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
  6. Garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container for up to 3 days. This dish reheats well in the microwave or the oven.

Nutrition

Find it online: https://eliaanafitz.com/sheet-pan-greek-chicken/

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