Greek-Inspired Sheet Pan Chicken (Print-Friendly Version)
Juicy chicken thighs with roasted peppers, tomatoes, and zesty lemon flavors in a simple sheet pan dish.
# Ingredients Required:
→ Poultry
01 -
4 bone-in, skin-on chicken thighs
→ Produce
02 -
2 bell peppers (red and yellow), sliced
03 -
1 large red onion, cut into wedges
04 -
2 cups cherry tomatoes
05 -
4 cloves garlic, minced
→ Pantry
06 -
3 tablespoons extra virgin olive oil
07 -
Juice of 2 lemons
08 -
1 tablespoon dried oregano
09 -
Salt and black pepper to taste
# Detailed Directions:
01 -
In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add chicken thighs and toss until evenly coated. Let the mixture marinate for at least 30 minutes.
02 -
Set the oven temperature to 220°C and allow it to fully preheat.
03 -
Slice the bell peppers, cut the red onion into wedges, and rinse the cherry tomatoes under cold water.
04 -
Place the marinated chicken thighs at the centre of a baking sheet and arrange the prepared vegetables evenly around the chicken.
05 -
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 74°C and the vegetables are tender.
# Helpful Advice:
01 -
Marinate for up to a few hours to deepen flavor. Ensure chicken temperature reaches 74°C for safe consumption. Serve alongside rice or crusty bread to complement pan juices.