This Sheet Pan Greek Chicken Dinner with roasted potatoes and vegetables is a quick and easy meal that is perfect any night of the week! You can change up the vegetables, use different types of potatoes, it’s a versatile meal that your whole family will love…..
I enjoyed my Sheet Pan Roast Chicken Thighs recipe so much, I knew I had to come up with another combination. I had some fresh herbs on hand, so I decided to go with a Mediterranean/Greek flavor this time around…..
Don’t worry, the fresh herbs were only for decoration. 😉
How to make Sheet Pan Greek Chicken Dinner:
Preheat oven to 400 degrees.
Place the chicken thighs in a large bowl or large zipper top bag. Drizzle them with olive oil and sprinkle with seasonings. Rub the seasoning into the skin and set aside…..
Mix the vegetables with 1 Tablespoon of olive oil, oregano, sea salt and pepper…..
Place the chicken thighs on a large baking sheet then add the vegetables…..
Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired…..
I drizzled mine with Balsamic Glaze but that is optional…and not Paleo or Whole 30 approved! 😉 Drizzle with lemon juice for paleo/whole 30 compliant.
Notes:
- Try to keep the potato slices on the thin side so they cook thoroughly.
- Substitute fingerling potatoes that have been cut in half for the sliced potatoes.
- For added flavor and texture, sprinkle with crumbled feta cheese. {nope, not paleo or whole 30}
- All oven cook differently! These times are suggestions based on my oven, your times may vary.
Other ways to use Chicken Thighs:
Guinness Beer-Braised Chicken Thighs – not just for St. Patrick’s Day!
Skillet Chicken Cacciatore – YUM!!
Chicken au Champagne – a French dish to go along with the Irish and Italian and Greek chicken thighs.
Tools used to make this recipe: contains affiliate links
A good Chef Knife
Good quality Olive Oil – your local grocery store probably sells this brand.
I guess I need a Spanish or Moroccan version now don’t I?
Enjoy!!
- 6 chicken thighs (about 1 1/2 pounds)
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon rosemary (crushed in your hand)
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- sea salt & black pepper
- 1 pound Yukon Gold potatoes (cut into thin slices)
- 1 pound zucchini (about 4 medium - cut into thin slices)
- 1 medium red onion (cut into wedges)
- 6 whole garlic cloves (peeled)
- 1 Tablespoon olive oil
- 1 teaspoon dried oregano
- sea salt & black pepper
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Preheat oven to 400 degrees.
-
Place the chicken thighs in a large bowl or large zipper top bag. Drizzle them with olive oil and sprinkle with seasonings. Rub the seasoning into the skin and set aside.
-
Mix the vegetables with 1 Tablespoon of olive oil, oregano, sea salt and pepper.
-
Place the chicken thighs on a large baking sheet then add the vegetables.
-
Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired.
- Try to keep the potato slices on the thin side so they cook thoroughly.
- Substitute fingerling or mini potatoes that have been cut in half for the sliced potatoes.
- For added flavor and texture, sprinkle with crumbled feta cheese. {nope, not paleo or whole 30}
- All oven cook differently! These times are suggestions based on my oven, your times may vary.
This recipe will be partying at these link parties!
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