Web jump to recipe this sheet pan greek chicken and vegetables recipe is an easy weeknight dinner the whole family will love. Web directions (1) prepare the greek yogurt marinade. Place the chicken thighs in a bowl and pour the remaining 2/3 marinade over the top;
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In a small bowl, whisk together the oil, lemon juice, garlic, rosemary, thyme, salt, pepper, and red pepper flakes.
Whisk together the oil, lemon juice, garlic, oregano, thyme, dijon mustard, salt, and pepper.
First, preheat the oven to 425°f (220°c), then get your thighs prepped for marinating.Web instructions combine all ingredients in a large ziploc bag. For the seasoning, gather minced garlic, onion powder, ground cumin, dried oregano, paprika, italian parsley, kosher salt, ground black pepper, boneless skinless chicken thighs, and vegetable oil.Marinate in the fridge at least 2 hours.
Mix all the ingredients except for the chicken, potatoes, and red onion in a.Juicy chicken thighs are marinated to perfection and tucked between a bountiful display of colorful veggies and topped with tangy feta and salty olives. (3) when ready to bake, preheat oven to 425f.Web how to make this greek sheet pan chicken dinner.
Web preheat the oven to 425°f.
Once you’ve got all your veggies chopped up, the rest comes easy!Close tightly and use your hands to mix everything around and make sure the chicken is well coated. (24 hours is best!) remove the chicken and cook as desired, discarding the remaining marinade.Add the greek yogurt marinade and seal the bag.
(2) place the chicken into a plastic ziplock bag.Toss to coat the chicken.
