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In today's fast-paced world, the hustle and bustle of daily life often leaves little room for preparing a wholesome and satisfying meal. Many people find themselves resorting to takeout or quick, unhealthy options that lack nutritional value. However, with the right recipe, cooking a delicious and healthy dinner can be both simple and enjoyable. Enter the Greek-Inspired Sheet Pan Chicken Recipe, a delightful dish that combines tender chicken thighs with vibrant vegetables and fragrant herbs, all roasted to perfection on a single sheet pan. This recipe not only saves you time but also brings the vibrant flavors of the Mediterranean right to your dinner table.

Greek-Inspired Sheet Pan Chicken Recipe for Busy Nights

Looking for a quick and nutritious dinner idea? Try this Greek-Inspired Sheet Pan Chicken recipe! Juicy chicken thighs are paired with vibrant vegetables like cherry tomatoes, bell peppers, and red onions, all roasted on a single sheet pan for easy prep and cleanup. With aromatic herbs and spices, this meal is packed with Mediterranean flavors. Perfect for busy evenings! #GreekCuisine #SheetPanDinner #HealthyEating #QuickMeals #MediterraneanFood
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 red onion, sliced

1 lemon, juiced and zested

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Whisk well to create a marinade.

      Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Let them sit for 15 minutes to absorb the flavors (if you're in a rush, you can skip this step).

        On a large sheet pan, arrange the marinated chicken thighs. Surround them with cherry tomatoes, sliced bell peppers, and onion. Drizzle any remaining marinade over the vegetables.

          Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

            Once cooked, remove from the oven and allow to rest for a few minutes. Garnish with fresh parsley and crumbled feta cheese if desired.

              Serve the chicken and vegetables straight from the pan for easy cleanup or transfer to a serving platter.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4