Sheet Pan Greek Chicken

Name: Sheet Pan Greek Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken thigh (boneless, skinless); 1 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.25 teaspoon black pepper (freshly ground); 1.5 teaspoon kosher salt; 1 pound red potato (small, quartered); 1 red bell pepper (cut into 1-inch pieces); 1 yellow bell pepper (cut into 1-inch pieces); 0.5 red onion (cut into wedges); 1 pint cherry tomatoes; 0.25 cup feta cheese (crumbled); 2 tablespoon fresh parsley (chopped); 1 lemon (cut into wedges, for serving)

Tender chicken and colorful vegetables are roasted together with Mediterranean herbs and lemon for a bright, complete meal that's easy to prepare.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.45/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken thigh (boneless, skinless)
1 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.25 teaspoon black pepper (freshly ground)
1.5 teaspoon kosher salt
1 pound red potato (small, quartered)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
0.5 red onion (cut into wedges)
1 pint cherry tomatoes
0.25 cup feta cheese (crumbled)
2 tablespoon fresh parsley (chopped)
1 lemon (cut into wedges, for serving)

Instructions

Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper for easier cleanup.
In a small bowl, combine 1 teaspoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
In a large bowl, toss the boneless, skinless chicken thighs, red potatoes, red bell pepper, yellow bell pepper, and red onion wedges with the spice mixture until everything is evenly coated.
Spread the chicken and vegetables in a single layer on the prepared sheet pan.
Roast for 20 minutes. Then, add the cherry tomatoes to the pan and continue roasting for another 10-15 minutes, or until the chicken thighs are cooked through and the vegetables are tender.
Remove from the oven, sprinkle with 1/4 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley. Serve hot with lemon wedges, if desired.

Notes

Leftovers are excellent for meal prep and can be reheated in the microwave or a skillet.

Nutrition (per serving)

Calories: 420
Protein: 38.2 g
Carbohydrates: 30.5 g
Fat: 17.5 g
Fiber: 4.1 g
Sodium: 780 mg
Saturated Fat: 5.1 g
Sugar: 5.2 g
Cholesterol: 130 mg