Greek Sheet Pan Chicken

From: https://simplymadeathome.com/greek-sheet-pan-chicken/

Ingredients

For the Chicken:

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • Salt and pepper to taste

For the Vegetables:

  • 1 red onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 courgette, sliced
  • 1 cup cherry tomatoes
  • 1 cup Kalamata olives

For Topping:

  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges (for serving)

Instructions

ML: Pre-roast the veggies to caramelise. Chicken probably need longer.

  1. Preheat the Oven:
    First things first! Preheat your oven to 425°F (220°C). This will get it nice and hot for roasting your chicken and veggies to perfection!
  2. Prepare the Chicken:
    In a large bowl, toss the chicken thighs with olive oil, dried oregano, salt, and pepper. Make sure each piece is well coated—this is where the flavor comes from!
  3. Arrange the Vegetables:
    Grab a large baking sheet and spread out the sliced red onion, yellow bell pepper, zucchini, cherry tomatoes, and Kalamata olives evenly. This will create a colorful bed for the chicken to sit on.
  4. Add the Chicken:
    Now it’s time to place your seasoned chicken thighs right on top of the veggies in the baking sheet. Make sure they have some space for even cooking.
  5. Roast in the Oven:
    Pop the baking sheet into your preheated oven and roast for about 35-40 minutes. You’ll know the chicken is done when the skin is golden brown and a meat thermometer reads 165°F (74°C) internally.
  6. Add the Finishing Touches:
    Once your chicken is cooked, remove the baking sheet from the oven. Sprinkle crumbled feta cheese and chopped parsley all over the chicken and vegetables. This adds a nice tangy flavor!
  7. Serve and Enjoy:
    Serve your delicious Greek sheet pan chicken with lemon wedges on the side. Squeeze some lemon over everything for that extra zest. Enjoy your tasty meal!