Greek Sheet-Pan Chicken

I’ve included some videos I found relevant and helpful. 😍

Greek sheet-pan chicken is a tasty dish you can make for your family. It’s quick and easy to put together. You only need one pan, which means less cleanup for you later. This meal combines juicy chicken, crispy potatoes, and colorful veggies all cooked at the same time.

The dish has lots of Greek flavors. You’ll use lemon, garlic, and herbs to make the chicken taste great. The veggies roast in the oven and get nice and crispy. When it’s done, you can add some feta cheese and olives on top. It’s a full meal that everyone will enjoy.

Exact Ingredients List

Here’s everything you’ll need to make this tasty Greek sheet-pan chicken:

For the chicken and marinade:

• 6 bone-in, skin-on chicken thighs
• 8 tablespoons olive oil
• Juice of 1 large lemon
• 4 minced garlic cloves
• 1 tablespoon dried oregano
• 1 teaspoon each: dried thyme, smoked paprika, ground cumin, ground coriander, salt
• 1/2 teaspoon black pepper

For the veggies:

• 4-5 Yukon gold potatoes, cut into wedges
• 1 large red onion, sliced into thick wedges
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced into rounds
• 1 cup halved cherry tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

For garnish:

• Chopped fresh parsley
• 1/2 cup pitted and halved Kalamata olives
• Crumbled feta cheese
• Lemon wedges

With these simple ingredients, you’ll have a yummy Greek-inspired meal in no time!

Instructions

Mix the marinade in a big bowl. Combine olive oil, lemon juice, garlic, and spices. Toss the chicken in the marinade and let it sit for 30 minutes to 4 hours.

Preheat your oven to 425°F. Spread potatoes, onion, bell pepper, zucchini, and tomatoes on a baking sheet. Add oil, salt, and pepper. Mix well.

Take the chicken out of the marinade. Put it on the sheet with the veggies, skin side up. Pour leftover marinade on top.

Bake for 40-45 minutes. The chicken should be golden and cooked through. Veggies will be soft and slightly browned.

For crispy skin, broil for 3-5 minutes at the end. Be careful not to burn it!

Once done, add feta, parsley, and olives on top. Serve with lemon wedges. Dig in and enjoy your tasty Greek meal!

Possible Substitutes List

Can’t find all the ingredients for Greek sheet-pan chicken? No worries! Here are some easy swaps you can try:

Chicken: Use boneless thighs or breasts if you prefer. Turkey cutlets work too!

Veggies: Mix it up with what you have on hand:

• Eggplant slices instead of zucchini
• Sweet potatoes for regular potatoes
• Yellow or orange bell peppers
• Red cherry tomatoes or Roma tomatoes

Herbs & Spices:

• Dried basil for oregano
• Italian seasoning blend
• Rosemary instead of thyme

No feta? Try crumbled goat cheese or even shredded mozzarella for a different twist.

Swap lemon juice with white wine vinegar or apple cider vinegar in a pinch.

Don’t have Kalamata olives? Black olives work great too. Or skip them if you’re not an olive fan.

Remember, cooking is all about having fun and making it work for you. These substitutes will still give you a yummy Greek-inspired meal!

How To Make It Diabetes-Friendly

You can tweak this tasty Greek sheet-pan chicken to be more diabetes-friendly with a few simple changes. Start by using skinless chicken breasts instead of skin-on thighs. This cuts down on saturated fat and calories.

Swap out the potatoes for lower-carb veggies like cauliflower or broccoli. These add fiber and nutrients without spiking blood sugar. You can also double up on the zucchini and bell peppers.

Try these easy substitutions:

• Use 2 tbsp olive oil instead of 8 tbsp
• Replace feta with a smaller amount of low-fat feta
• Skip the olives or use just a few for flavor

When serving, fill half your plate with the roasted veggies. Add a quarter plate of chicken and a small serving of whole grain like quinoa or brown rice if desired.

Watch your portion sizes too. Stick to one chicken breast and load up on the veggie mix. This helps control carbs and calories while keeping you full.

For a zesty, low-sugar topping, mix Greek yogurt with lemon juice, garlic, and herbs. Drizzle this over your plate instead of extra oil or cheese.

Tips, Tricks & Storing

For the best results, marinate your chicken for at least 30 minutes. This lets the flavors sink in. You can even prep it the night before for a quick weeknight meal.

Make sure to cut your veggies into similar sizes. This helps them cook evenly. Try to spread them out on the pan so they get crispy, not steamed.

Don’t forget to pat your chicken dry before adding it to the marinade. This helps the flavors stick better.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep things crispy.

Want to mix it up? Try different veggies like eggplant or carrots. You can also swap the chicken for pork chops or fish fillets.

For a quicker cook time, cut your potatoes smaller. They’ll cook faster and get extra crispy.

Serve with warm pita bread and tzatziki sauce for a full Greek-inspired meal. Your family will love it!