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One Pan Greek Chicken

One Pan Greek Chicken

One Pan Greek Chicken is a vibrant and healthy dish that combines juicy chicken thighs with colorful vegetables, all roasted together for a convenient and flavorful meal. The marinade of lemon juice, garlic, and oregano infuses the chicken and vegetables with Mediterranean flavors, making it a perfect choice for busy home cooks.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs (bone-in or boneless, skin-on preferred)
  • 1.5 lbs Yukon Gold Potatoes (cut into 1-inch cubes)
  • 2 large Red Bell Peppers (sliced into thick strips)
  • 1 large Red Onion (cut into wedges)
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice (freshly squeezed)
  • 4 cloves Garlic (minced or pressed)
  • 2 tsp Dried Oregano
  • 1/2 cup Kalamata Olives (pitted and halved)
  • 1/2 cup Feta Cheese (crumbled for garnish)
  • 1/4 cup Fresh Parsley (chopped for garnish)
  • Salt and Pepper (to taste)

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  3. Place the chicken thighs in a large mixing bowl and pour half of the marinade over them. Toss to coat and let sit for at least 15 minutes.
  4. On a large rimmed sheet pan, place the cubed potatoes, sliced bell peppers, and red onion wedges. Drizzle the remaining marinade over the vegetables and toss them.
  5. Arrange the vegetables in an even layer and nestle the chicken thighs into the mix, skin side up.
  6. Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  7. Halfway through, rotate the pan for even browning and stir the vegetables if they look dry.
  8. Once cooked, remove from the oven and scatter Kalamata olives and crumbled feta over the dish.
  9. Let rest for five minutes, then garnish with fresh parsley and serve.

Notes

To achieve the best results, do not overcrowd the pan. Pat the chicken skin dry before adding the marinade for extra crispiness. Marinate for up to four hours for deeper flavor. Use fresh lemon juice for the best taste.