Easy Sheet Pan Greek Chicken
A quick and flavorful one-pan dish with juicy Greek-seasoned chicken and roasted vegetables!
Ingredients:
4 boneless, skinless chicken breasts or thighs
2 cups baby potatoes halved
1 cup cherry tomatoes
1 red onion sliced
1 bell pepper sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley and feta cheese for garnish, optional
Instructions:
Preheat your oven to 400F 200C. Line a large sheet pan with parchment paper.
In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
Coat the chicken breasts or thighs with half of the marinade, and set the rest aside for the vegetables.
Place the chicken on one side of the sheet pan. Add the baby potatoes, cherry tomatoes, onion, and bell pepper to the pan, then drizzle with the remaining marinade.
Roast for 25-30 minutes, until the chicken is fully cooked internal temperature of 165F or 74C and the vegetables are tender and caramelized.
Garnish with fresh parsley and feta cheese, if desired, and serve warm.
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