Greek Sheet Pan Chicken with Anaheim Peppers

Are you looking for a delicious and easy dinner recipe that is packed with flavor?

Look no further than this Greek sheet pan chicken with juicy chicken, crispy potatoes, and a medley of flavorful vegetables, this meal is sure to become a family favorite.

WHAT YOU NEED

• small fryer chicken – quartered or 4 chicken breasts
• lemon juice – (or ½ fresh lemon slices)
• sea salt
• 4 small potatoes – russet or red potatoes
• red onion
• 4 Anaheim peppers – substitute with medium heat peppers or colorful bell peppers
• 3 medium tomatoes – Roma tomatoes or a small package of cherry tomatoes
• black olives – pitted kalamata olives
• olive oil – extra virgin olive oil
• ground coriander
• dried thyme
• black pepper

HOW TO MAKE

Cut the whole fryer chicken into quarters or eights. Place chicken in a small bowl with lemon juice, salt, and pepper. Rub chicken together to evenly coat with lemon and salt. Cover and marinate the chicken in the refrigerator for 30 minutes while preparing vegetables.

Prepare the vegetables: Cut the potatoes, and tomatoes in quarters—slice the peppers into 1-inch chunks. Thinly slice red onions into half rings.

Toss vegetables onto a sheet pan and sprinkle with olive oil, salt, and pepper.

Mix and arrange vegetables in an even layer on the sheet pan with marinated chicken and black olives. Bake in the oven for 35-45 minutes.

INGREDIENTS

To make this complete meal, you will need the following:

• 1 small fryer chicken quartered or 4 chicken breasts
• 2 tablespoons lemon juice (or ½ fresh lemon juice)
• 1 tablespoon sea salt
• 4 small potatoes
• 1 red onion, cut into chunks
• 4 Anaheim peppers, cut into chunks
• 3 tomatoes quartered
• 1/2 cup black olives
• 1/4 cup olive oil
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• ground black pepper, to taste

INSTRUCTIONS

1. Preheat your oven to 425°F.
2. Cut the whole chicken into quarters or eights. Trim off any extra fat or skin and place in a large bowl with lemon juice, salt, and pepper. Rub chicken together to evenly coat with lemon and salt.
3. Cover and marinate the chicken in the refrigerator for 30 minutes while preparing vegetables.
4. Prepare the vegetables: Cut the potatoes, and tomatoes in quarters—slice the peppers into 1-inch chunks. Thinly slice red onions into half rings. Toss vegetables onto a sheet pan and sprinkle with olive oil, salt, and pepper.
5. Mix and arrange vegetables on the sheet pan with marinated chicken and black olives.
6. Bake in the oven for 35-45 minutes, or until the chicken is cooked through with crispy skin and golden brown potatoes.

TIPS

• For best results cut your vegetables into similar-sized pieces to ensure even cooking.
• Use a meat thermometer to ensure chicken is cooked properly by checking the internal temperature has reached a minimum of 165°F.
• For extra flavor, serve this spicy greek sheet pan chicken with a dollop of tzatziki sauce or a squeeze of fresh lemon juice.
• For easy cleaning line your sheet pan with parchment paper or aluminum foil before baking.

SUBSTITUTES

• Replace Anaheim peppers with one red and yellow bell pepper or a rainbow of mini bell peppers.
• 4 Boneless chicken breast can be substituted for a whole fryer chicken by reducing the baking time to 25-30 minutes.

There you have it, a simple yet delicious one-pan recipe for greek sheet pan chicken with potatoes and roasted vegetables that’s perfect for a weeknight dinner.

With minimal prep and clean-up, this sheet pan meal is a no-brainer.

Plus, the combination of tender chicken, crispy potatoes, and mild heat peppers is sure to kick up the flavor. Give it a try, I promise you’re going to love it!

RECIPE CARD

Greek Sheet-Pan Chicken Dinner with Roasted Vegetables

Juicy Chicken Dinner with crispy potatoes, and roasted vegetables. This meal is sure to become a family favorite for busy weekdays. Plus, it's all cooked on one sheet pan, making clean-up a breeze.

Enjoy – Angela at BLUEBOXRECIPE.COM

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American, Mediterranean

Servings 4

Calories 425 kcal

Equipment

• Rimmed baking sheet
• parchment paper or aluminum foil Line baking sheet pan for easy cleanup.

Ingredients

  

• 1 small fryer chicken quartered or 4 chicken breasts
• 2 tablespoons lemon juice or ½ fresh lemon juice
• 1 tablespoon sea salt
• 4 small potatoes
• 1 red onion cut into chunks
• 4 whole Anaheim peppers cut into chunks
• 3 tomatoes quartered
• 1/2 cup black olives
• ¼ cup olive oil
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• Ground black pepper to taste

Instructions

 

• Preheat your oven to 425°F.
• Cut the whole chicken into quarters or eights. Trim off any extra fat or skin and place in a large bowl with lemon juice, salt and pepper. Rub chicken together to evenly coat with lemon and salt.
• Cover and marinate the chicken in the refrigerator for 30 minutes while preparing vegetables.
• Prepare the vegetables: Cut the potatoes, and tomatoes in quarters—slice the peppers into 1-inch chunks. Thinly slice red onions into half rings. Toss vegetables onto a sheet pan and sprinkle with olive oil, salt, and pepper.
• Mix and arrange vegetables on the sheet pan with marinated chicken and black olives.
• Bake in the oven for 35-45 minutes, or until the chicken is cooked through with crispy skin and golden brown potatoes.

Notes

• For best results cut your vegetables into similar-sized pieces to ensure even cooking.
• Use a meat thermometer to ensure chicken is cooked properly by checking the internal temperature has reached a minimum of 165°F.
• For easy cleaning line your sheet pan with parchment paper or aluminum foil before baking.

Keyword chicken, sheet pan