This sheet pan Roasted Chicken & Peppers comes together in 60 minutes. Bold Mediterranean flavors and the meal comes together in one pan. Easy peasy and delicious! make this for the family on a busy weeknight or serve it as a main course at your next dinner party. By the way, leftovers make for delicious sandwiches!! Kali Orexi.
What to serve alongside
- Tiropsomo: Feta Bread
- Mediterranean Rice Pilaf
- Cauliflower Rice
- Salad & Toasted Bread to soak up the sauce
What to do with leftovers
I usually roast extra chicken quarters in a separate pan because my kids love chicken. So, we usually end up with leftovers (which are a lifesaver!!)
This meal can be reheated in a preheated 400 °F oven until the chicken is warm. But, I love removing the meat from the bones and combining it together in an airtight container. Then, I stuff the peppers, onions,and tender chicken in a pita (first, I warm it through in a pan) with some cheese and we eat the most delicious sandwiches for lunch.
What cut of chicken is best for this recipe?
I highly recommend using bone-in chicken leg quarters. They stay juicy and take the same amount of time to bake that the vegetables need.
If you prefer using boneless skinless chicken breast, then I recommend baking the breasts (with the same seasoning) separately in another tray. They will be ready sooner than the vegetables. About 25 minutes. Once their internal temperature reaches 165 °F, they’re ready!
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Greek Roasted Chicken with Onions & Peppers: A Sheet-pan Meal Ready in 60 Minutes!
This sheet pan Roasted Chicken & Peppers comes together in 60 minutes. Bold Mediterranean flavors and the meal comes together in one pan. Easy peasy and delicious! make this for the family on a busy weeknight or serve it as a main course at your next dinner party. By the way, leftovers make for delicious sandwiches!! Kali Orexi.
Ingredients
- 6 chicken quarters (leg & thigh), bone-in
Chicken Seasoning:
- 1 teaspoon salt, or more
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon ground cumin
- 1 teaspoon dried crushed oregano
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
Remaining Ingredients:
- 4 bell peppers, sliced
- 1 onion, cut in half and thinly sliced
- 2-3 potatoes, peeled and cubed
- 2-4 garlic cloves, smashed
- 1-2 cups grape or cherry tomatoes
- 10-12 Kalamata olives, pitted (optional)
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt, or more
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, or more
Instructions
Preheat the oven to 450 °F, 230 °C.
Season the chicken and set it aside. The chicken may be marinated overnight nad stored in the refrigerator for maximum flavor.
Place the bell pepper slices, onion slices, potatoes, and tomatoes in a baking pan. Add the Kalamata olives, if using. Drizzle with olive oil and season with salt, red pepper flakes, and oregano. Add the smashed garlic. (smash the garlic by placing a knife over it and applying pressure.
Toss and create a flat layer.
Place the chicken on top of the veggies.
Bake uncovered for an hour or until the internal temperature of the chicken reaches 165 °F.
Place the pan under the broiler for a few minutes so that the chicken develops nice color and the skin gets crispy.
Serve with cauliflower rice, Mediterranean rice pilaf, or toasted bread.
Enjoy. Kali Orexi!
Notes
Oven temperatures vary. If your oven gets too hot and the chicken starts browning before the veggies and chicken are cooked, bake it at 400 °F for an hour and 15 minutes.
If substituting boneless skinless chicken breast instead of the bone-in leg quarters, roast the breasts on a separate baking tray for 25 minutes or until their internal temperature reaches 165 °F.
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WILL DO W/ COLOSSAL SHRIMPS
This dish looks delicious. I usually like bone-in, skin-on chicken breasts instead legs. Can I add these to the pan along veggies and lower temp slightly so they can all cook together instead of using another pan. Thanks
Hello Demitra. I am so glad that I found you! I love Greek food and look forward to your recipes and cooking with you!
Thankyou can’t wait to try!!!!