Name: Sheet Pan Greek Chicken with Potatoes and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1½ lb boneless skinless chicken thighs, cut in half; 1 lb baby potatoes, halved; 1 red bell pepper, cut into chunks; 1 zucchini, cut into half-moons; 1 red onion, cut into wedges; 3 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic, minced; 2 tsp dried oregano; 1 tsp kosher salt; ½ tsp black pepper; ⅓ cup crumbled feta; ¼ cup kalamata olives, pitted; tzatziki and warm pita, to serve

Recipes Stackrecipesstack.com/recipes/sheet-pan-greek-chicken

GreekGluten-free

Sheet Pan Greek Chicken with Potatoes and Vegetables

Lemon, garlic and oregano chicken thighs roasted with potatoes, peppers, zucchini and red onion, finished with feta and olives. One pan, big flavor.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
Per serving: 450 cal

Ingredients

For 4 servings

1½ lb boneless skinless chicken thighs, cut in half
1 lb baby potatoes, halved
1 red bell pepper, cut into chunks
1 zucchini, cut into half-moons
1 red onion, cut into wedges

For the marinade

3 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper

To finish

⅓ cup crumbled feta
¼ cup kalamata olives, pitted

To serve

tzatziki and warm pita, to serve

You will need

Large rimmed sheet pan (18 x 13 inches)

Method

1
Start the potatoes10 min
Heat the oven to 425°F (220°C). Whisk the marinade ingredients. Toss the potatoes with a spoonful of the marinade on the sheet pan and roast.
2
Marinate the chicken
Meanwhile, toss the chicken in half the remaining marinade and the vegetables in the rest.
3
Roast everything25 min
Add the chicken and vegetables to the pan, spread into one layer and roast until the chicken reaches 175°F (80°C) and the vegetables are tender and browned at the edges.
4
Finish
Scatter with feta and olives and serve with tzatziki and pita.

Cook's notes

Use two pans if everything does not fit in one layer; crowded vegetables steam.
Marinate the chicken for up to 24 hours ahead for even more flavor.
Swap the zucchini for eggplant, cherry tomatoes or green beans.

Scan for timers, Cook Mode and the scaler

Techniques in this recipe

Fish and seafood145°F / 63°C
Pork chops, tenderloin, whole cuts of beef145°F / 63°C
Ground beef, pork and sausage160°F / 71°C
Chicken and turkey (all cuts)165°F / 74°C

Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone.

Is it done? Safe temperatures

The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.

Read the full guide

Crowded: steams and turns grey

Spaced out: browns and crisps

Don't crowd the pan

Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.

Read the full guide

Nutrition per serving

450 calories

$3.40 estimated cost per serving

Where the calories come from

Protein

35% of calories

39 g

Carbs

23% of calories

26 g

Fat

42% of calories

21 g

Fiber

5 g

Sodium

680 mg

Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.

Questions people ask

Can I use chicken breasts?

Yes. Cut them into large chunks and roast for about 18 to 20 minutes, to 165°F, so they stay juicy.

Is this gluten-free?

Yes, as long as you serve it without pita, or with a gluten-free flatbread.

Can I meal-prep it?

Yes. It keeps 4 days in the fridge; add the feta and tzatziki when serving.

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Sheet Pan Greek Chicken with Potatoes and Vegetables

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