Sheet Pan Greek Chicken and Veggies
Introduction
Sheet Pan Greek Chicken and Veggies is a delightful one-pan meal that combines the flavors of Greece with wholesome ingredients. This recipe is easy to prepare and perfect for busy weeknights. With juicy chicken, colorful veggies, and a sprinkle of feta cheese, it not only looks great but also tastes amazing!
Why Make This Recipe
Making Sheet Pan Greek Chicken and Veggies is a great choice for several reasons. First, it’s quick and easy, requiring minimal preparation and clean-up. Second, it’s a healthy meal packed with protein and veggies, making it perfect for anyone trying to eat better. Lastly, the Mediterranean flavors are delicious and can bring a little taste of summer to your dining table, no matter the season.
How to Make Sheet Pan Greek Chicken and Veggies
Preparing this recipe is straightforward and can be done in just a few simple steps.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 cup cherry tomatoes
- ½ cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- ½ cup crumbled feta cheese
- Optional: fresh parsley for garnish
Directions
- Preheat your oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it.
- In a large bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Whisk until mixed well.
- Add the chicken and all the sliced vegetables to the bowl. Toss everything until it is well-coated with the mixture.
- Spread the chicken and veggies evenly on the prepared sheet pan.
- Roast in the oven for 25–30 minutes or until the chicken is fully cooked and the vegetables are tender. Remember to flip everything halfway through for even cooking.
- Once done, sprinkle the crumbled feta cheese over the top and return to the oven for an additional 2–3 minutes to warm the cheese.
- Garnish with fresh parsley before serving. Enjoy!
How to Serve Sheet Pan Greek Chicken and Veggies
This dish is perfect as is, but you can serve it alongside a warm pita, over a bed of rice, or even with a refreshing side salad. It’s a complete meal that is sure to please everyone at the table.
How to Store Sheet Pan Greek Chicken and Veggies
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. You can reheat them in the microwave or in a preheated oven until warmed through.
Tips to Make Sheet Pan Greek Chicken and Veggies
- Make sure to cut your vegetables into similar sizes to ensure even cooking.
- Feel free to add other vegetables like eggplant or asparagus if you prefer.
- If you like it spicy, consider adding some red pepper flakes for an extra kick.
Variations
You can easily customize this recipe by using different types of protein, such as shrimp or tofu. You can also switch up the vegetables according to what you have on hand or what’s in season.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can marinate the chicken and chop the vegetables a day ahead. Just keep them in the refrigerator until you’re ready to cook.
2. Can I use frozen chicken?
While fresh chicken works best for even cooking, you can use frozen chicken if necessary. Just ensure it is fully thawed before cooking.
3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Sheet Pan Greek Chicken and Veggies is a fantastic dish that is as delicious as it is easy to make. With its bright flavors and wholesome ingredients, it’s sure to become a favorite in your household. Enjoy!
