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Greek

Sheet-Pan Greek Chicken

Chicken thighs, peppers, and red onion roast with oregano and lemon. A spoon of yogurt on the side is optional and not required for the chicken to taste finished.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
Jump to recipe
Sheet pan of Greek chicken with peppers and lemon.

Why you’ll love it

  • One pan.
  • Oregano and lemon are the seasoning.
  • Thighs stay juicy.
  • Peppers roast in the same time.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat the oven to 425°F.

  2. 2

    Toss the chicken with salt, oregano, pepper, and oil.

  3. 3

    Spread the chicken, peppers, and onion on a sheet pan in one layer.

  4. 4

    Roast 25 to 30 minutes, until the thickest thigh is 165°F and the peppers are soft and browned at the edges.

  5. 5

    Squeeze the lemon over the pan.

  6. 6

    Rest 3 minutes and serve.

Pro tips

  • One layer. Piled chicken steams.
  • 425°F is what browns the onion. Lower and it stays pale.
  • Check 165°F in the thickest piece.

Easy substitutions

Thighs
Breasts, pulled at 165°F and checked early
Oregano
1 tsp za'atar
Lemon juice
Red wine vinegar, 2 tsp

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm on a sheet at 375°F until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
340
Protein
34 g
Carbs
8 g
Fat
18 g
Fiber
2 g

Moderate · Oven · Gluten-Free, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients