Description
A flavorful and healthy Greek-inspired sheet pan dinner featuring succulent bone-in chicken thighs, colorful bell peppers, red onions, tangy kalamata olives, and creamy feta cheese.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large red onion, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 ½ cups cherry tomatoes
- ¾ cup kalamata olives
- 4 ounces crumbled feta cheese
- Fresh parsley, chopped for garnish
Instructions
- Step: Preheat the oven to 425°F.
- Step: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, oregano, garlic powder, onion powder, salt, and pepper.
- Step: Place the chicken thighs in the center of a large sheet pan and brush the tops and sides of the chicken with the olive oil mixture.
- Step: Arrange the sliced red onion, red bell pepper, and yellow bell pepper around the chicken on the sheet pan.
- Step: Add the cherry tomatoes and kalamata olives on top of the vegetables.
- Step: Bake for 35-40 minutes until the chicken skin is slightly crispy.
- Step: Sprinkle the crumbled feta cheese over the chicken and vegetables and bake for an additional 5-10 minutes until the cheese is slightly melted and the internal temperature of the chicken reaches 165°F.
- Step: Garnish with freshly chopped parsley before serving.
Notes
To ensure even cooking, try to choose chicken thighs that are similar in size and thickness. For a crispier skin, pat the chicken thighs dry with paper towels before brushing with the marinade.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 115 mg