Description
Indulge in a vibrant culinary experience with this Greek sheet-pan chicken that combines juicy, marinated chicken thighs with colorful roasted vegetables. Ready in under 45 minutes, this dish is perfect for weeknight dinners or special gatherings. The zesty lemon, aromatic garlic, and fragrant oregano create an irresistible flavor profile that will have everyone coming back for seconds.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 cups bell peppers (red, yellow, green), chopped
- 1 medium red onion, sliced
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
- Coat the chicken thighs in the marinade and let them sit for at least 15 minutes.
- Spread chopped bell peppers and sliced red onion on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper.
- Place marinated chicken thighs on top of the vegetables and pour any remaining marinade over everything.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg