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- 4 boneless, skinless chicken thighs - 1 pint cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 cup Kalamata olives, pitted - 1 cup crumbled feta cheese The main stars of this dish are the chicken thighs and veggies. Chicken thighs give you juicy flavor and stay tender when cooked. The fresh veggies add color and crunch, making every bite fun. Don’t forget the feta cheese! It melts beautifully and adds a salty kick to the mix. - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The marinade is your secret weapon. Olive oil helps everything stay moist. Oregano gives a bright flavor that screams Greek. Garlic and onion powder add depth, while salt and pepper round it all out. This blend seeps into the chicken, making it taste amazing. - Fresh parsley, chopped for garnish - Lemon wedges for serving Garnishes are more than just pretty. Fresh parsley adds a pop of color and freshness. It brightens the dish. A squeeze of lemon juice at the end boosts flavor and adds zing. These small touches make a big difference. 1. First, preheat your oven to 400°F (200°C). This helps cook the chicken evenly. 2. Line a large baking sheet with parchment paper. This will keep the chicken and veggies from sticking. 1. In a small bowl, mix together 1 tablespoon of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add salt and pepper to taste. This will be your marinade. 2. Place 4 boneless, skinless chicken thighs in a large bowl. Pour the marinade over the chicken. Make sure each piece is covered well. Let it sit for at least 15 minutes. If you have time, let it marinate for up to 1 hour. This gives more flavor. 1. Spread the marinated chicken thighs on one side of the prepared baking sheet. Make sure they have space to cook. 2. In the same bowl, add 1 pint of halved cherry tomatoes, sliced red and yellow bell peppers, sliced zucchini, and 1 cup of pitted Kalamata olives. Toss them with a little olive oil, salt, and pepper. 3. Spread this vegetable mix on the other side of the baking sheet. 4. Bake everything in the oven for 25-30 minutes. Check that the chicken reaches 165°F (74°C) and the veggies get tender. 5. Once done, take the baking sheet out and sprinkle 1 cup of crumbled feta cheese over the chicken and vegetables. Return it to the oven for 5 more minutes. This warms the feta and makes it slightly melty. 6. After baking, let it rest for a few minutes. Garnish with fresh chopped parsley. Serve with lemon wedges for a zesty flavor boost. For the best taste, marinate your chicken for at least 15 minutes. If you have time, let it sit for up to 1 hour. This lets the flavors soak in deeply. If you want to try something new, mix up your marinade. You can use yogurt with herbs or lemon juice with garlic. Both options add a nice twist to the chicken. To ensure even cooking, place chicken thighs on one side of the pan. This keeps them away from the vegetables. Also, make sure they don’t touch. This allows hot air to flow around each piece. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). This step keeps the chicken juicy and safe to eat. Choosing the best vegetables is key for this dish. I love using bell peppers, zucchini, and cherry tomatoes. They add great color and flavor. If you want variety, try asparagus or red onion. Different veggies cook at different rates. If you use firmer veggies like carrots, cut them smaller or add them earlier. This way, everything finishes cooking at the same time. {{image_2}} You can switch the chicken thighs for other proteins. Chicken breast works well if you want leaner meat. Tofu is a great choice for a plant-based option. Just make sure to marinate it well for flavor. You can also use fish like salmon or tilapia. Bake the fish for less time, around 15-20 minutes, until it's flaky and cooked through. Feel free to change the vegetables based on what you have. Seasonal veggies like asparagus or carrots add great taste and color. You can also use other bell pepper colors like green or orange for variety. Add some red onion or eggplant for extra flavor and texture. Mixing these different veggies keeps the dish fresh and exciting. Herbs and spices can truly change this dish. Try adding fresh herbs like basil or mint for a new twist. You can also use spices like paprika or cumin for a different taste. For a citrus kick, mix lemon juice or zest into your marinade. A light citrus dressing can brighten the whole dish. Experimenting with flavors will make this meal your own. To keep your Greek chicken tasty, use airtight containers. Glass or plastic containers work well. Store in the fridge right after cooling. This dish stays fresh for about 3 to 4 days. Always check for any bad smells or changes in color before eating. If you want to freeze it, place portions in freezer-safe bags. Squeeze out the air to prevent freezer burn. It can stay in the freezer for up to 3 months. When you're ready to eat, move it to the fridge overnight to thaw. Reheat in the oven at 350°F (175°C) for best texture. You can also use the microwave, but it might not be as crispy. For easy meal prep, make a double batch on the weekend. Portion it out for lunches or dinners throughout the week. Pair it with rice, quinoa, or a fresh salad to make it a full meal. You can also add a side of pita bread or tzatziki for extra flavor. Yes, you can use bone-in chicken for this dish. Bone-in chicken adds more flavor. To cook it right, you need to adjust the cooking time. Bake bone-in chicken for about 35-45 minutes. Check for an internal temperature of 165°F (74°C). The skin helps keep the meat moist. You may want to cover it with foil if it browns too quickly. You have many tasty options to serve with Greek chicken. Here are a few great side dishes: - Greek salad: Fresh tomatoes, cucumbers, and olives add a crisp touch. - Rice pilaf: A fluffy side that soaks up the chicken juices. - Pita bread: Perfect for scooping up the chicken and veggies. - Roasted potatoes: Crispy potatoes bring a filling element to the meal. - Tzatziki sauce: A cool yogurt sauce that complements the dish well. Yes, you can prepare this dish ahead of time. To make it easy, marinate the chicken the night before. Store it in the fridge for extra flavor. You can also chop the vegetables ahead of time. When ready to cook, simply assemble everything on the sheet pan. If you have leftovers, let them cool and store them in an airtight container. Reheat in the oven for best results. This blog post covered a delicious Greek chicken dish featuring chicken thighs, fresh veggies, and feta cheese. You learned how to make a tasty marinade and bake everything perfectly. I shared tips on marinating for flavor and gave storage advice for leftovers. Remember, you can mix it up with different proteins and veggies. Enjoy experimenting with flavors and make this dish your own. With a bit of prep, you can have a wonderful meal ready for the week. Keep cooking and have fun with your meals!

Sheet Pan Greek Chicken with Feta

Discover the deliciousness of Zesty Sheet Pan Greek Chicken with Feta, a vibrant one-pan meal that's as simple as it is satisfying! With juicy chicken thighs, colorful veggies, and a sprinkle of tangy feta, this recipe is perfect for busy weeknights. Get ready to impress your family with a dish that's bursting with flavor. Click through now to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 pint cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 cup Kalamata olives, pitted

1 cup crumbled feta cheese

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, mix the olive oil, dried oregano, garlic powder, onion powder, salt, and pepper to create a marinade.

      Place the chicken thighs in a large bowl and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes or up to 1 hour for more flavor.

        Spread the marinated chicken thighs on one side of the prepared baking sheet.

          In the same bowl used for the chicken, add the cherry tomatoes, bell peppers, zucchini, and Kalamata olives. Toss them with a drizzle of olive oil, salt, and pepper.

            Spread the vegetable mixture on the other side of the baking sheet, ensuring everything has enough space to roast properly.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.

                Remove the baking sheet from the oven, and sprinkle the crumbled feta cheese over the chicken and vegetables. Return to the oven for an additional 5 minutes until the feta is warm and slightly melty.

                  Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side for a zesty flavor boost.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4