I love quick weeknight dinners, especially when it means minimal dishes. This sheet pan Greek chicken & vegetables is balanced, full of flavour, and really quick to throw together on a busy weeknight. I suggest making extra for leftover Greek inspired lunch bowls. Just combine the cooked ingredients and top with Tzatziki. Yum!
3 tbsp extra virgin olive oil
1.5 tbsp lemon juice
2 cloves garlic, crushed
½ tbsp dried oregano
¼ tsp dried thyme
1/4 tsp dried rosemary
Salt and pepper, to taste
4 skinless bone-in chicken thighs
1 pepper, cut into large slices
½ red onion, cut into large slices
10 mini potatoes, halved
How to make it:
Mix oil, lemon juice, garlic, oregano, thyme and rosemary.
Place chicken, pepper, onion and potatoes on a sheet pan lined with parchment paper. Drizzle with oil mixture
Cook at 400F for about 30 minutes, until potatoes are easily pierced with a fork and chicken is cooked through.
Makes 2 serving.
Time: 40 minutes.
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