Easy Greek Chicken Bell Peppers (Printable)

Juicy chicken with bell peppers, olives, and feta roasted for a vibrant Mediterranean meal.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 oz crumbled feta cheese
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and pepper in a large bowl.
03 - Add chicken thighs to the marinade and toss to coat evenly. Let rest for 10 minutes if possible.
04 - Arrange bell peppers, red onion, cherry tomatoes, and olives on the sheet pan. Drizzle with olive oil and toss gently.
05 - Nestle the marinated chicken thighs among the vegetables on the pan.
06 - Roast in the oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from oven. Sprinkle crumbled feta cheese and chopped parsley over the dish. Serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so theres no juggling pots or timing anxiety.
  • The feta gets just slightly melty on top of the hot chicken and tastes like a vacation.
  • Leftovers taste even better the next day, cold or reheated.
02 -
  • Do not skip the parchment paper unless you enjoy scraping burnt tomato juice off metal for twenty minutes.
  • Check the chicken with a thermometer because guessing is how you end up with raw centers or dry leather.
  • Add the feta after roasting, not before, or it will melt into nothing instead of staying creamy.
03 -
  • Let the chicken sit at room temperature for ten minutes before roasting so it cooks more evenly.
  • Save any leftover marinade and toss it with the vegetables for extra flavor.
  • Use a meat thermometer, its the only way to know when chicken is actually done without cutting it open like a rookie.
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