Greek Sheet Pan Chicken
Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.
Foto: Spend With PenniesIngredients
- 2 pounds bone-in skin-on chicken thighs
- 1 ½ tablespoons olive oil (divided use)
- 1 pound baby potatoes (halved)
- ½ red onion (chopped)
- salt and black pepper (to taste)
- 1 bell pepper (green or red, chopped)
- 1 cup grape tomatoes
- ½ cup crumbled feta cheese (for garnish, optional)
- lemon wedges (for garnish, optional)
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary (crushed)
Steps
Preheat oven 400°F.
In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.
Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.
Squeeze fresh lemon over top and garnish with feta cheese.






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