0.0 from 0 votes
Sheet Pan Greek Chicken And Vegetables
This sheet pan Greek chicken and vegetables recipe is the perfect example of delicious flavors and easy cooking. The best part? It's a one-pan wonder, delivering tender, juicy chicken and perfectly crisp veggies with minimal cleanup.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 857 kcal
Course:
Main Course
Cuisine:
Mediterranean , Greek
Ingredients
- 8 chicken thighs boneless, skinless
- 1 lb small potatoes cut into wedges
- 1 bunch broccoli cut into florets
- 3 cloves garlic
- ½ red onion cut into 4-6 slices
- 1 teaspoon dried herbs such as oregano or Italian seasoning
- salt pepper to taste
- 6 tablespoon olive oil
- ½ lemon cut into wedeges
- ½ c Kalamat olives
- ½ c parsley chopped
Instructions
- Preheat the oven to 400 F and line a large baking sheet with a parchment paper.
- On a chopping board, cut the potatoes into wedges.
- In a large bowl combine potatoes, broccoli, garlic cloves, onion, salt and pepper. Drizzle with 4 tablespoon of olive oil. Mix well to combine.
- Lay the chicken on a cutting board or plate. Sprinkle it with salt, pepper, and dried herbs. Drizzle with 2 tablespoon of olive oil and rub to coat the chicken evenly from both sides.
- Spread the chicken on a baking sheet. Scatter the vegetables and olives around the chicken.
- Tuck the lemon pieces in between the vegetables and chicken.
- Bake for 25 minutes or until instant meat thermometer reads 165 F.
- Remove from the oven, sprinkle with fresh parsley and serve.
Cup of Yum
Notes
- Use the right chicken: I recommend boneless, skinless chicken thighs for this sheet pan Greek chicken recipe. They are juicier and more flavorful than chicken breasts, and they won't dry out during the cooking process.
- Chicken doneness: If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork. The juices should run clear, and the chicken should no longer be pink.
- Adjust the cooking time: The cooking time can vary depending on the size of your chicken thighs and the accuracy of your oven. Make sure to check that the chicken is fully cooked before serving. You can use a meat thermometer to ensure that it has reached an internal temperature of 165 F.
- Refrigerator: After enjoying your delicious dish, you can store any leftovers in the fridge. Place the chicken and veggies in an airtight container, and they will keep for up to 3 days.
- Freezer: I don’t recommend freezing this as it will not freeze well and the texture of the veggies will change. You can, however, freeze the chicken for up to three months.
Nutrition Information
Calories
857kcal
(43%)
Carbohydrates
34g
(11%)
Protein
44g
(88%)
Fat
62g
(95%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
10g
Monounsaturated Fat
33g
Trans Fat
0.2g
Cholesterol
221mg
(74%)
Sodium
500mg
(21%)
Potassium
1506mg
(43%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
1833IU
(37%)
Vitamin C
171mg
(190%)
Calcium
139mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 857
% Daily Value*
| Calories | 857kcal | 43% |
| Carbohydrates | 34g | 11% |
| Protein | 44g | 88% |
| Fat | 62g | 95% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 500mg | 21% |
| Potassium | 1506mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1833IU | 37% |
| Vitamin C | 171mg | 190% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.