For the Chicken and Vegetables:

• 1.5 lbs Boneless, Skinless Chicken Thighs: Chicken thighs are ideal for sheet pan cooking because they remain juicy and tender even when roasted at higher temperatures. You can also use boneless, skinless chicken breasts, but thighs are generally more forgiving and flavorful for this method. Look for thighs that are roughly uniform in size for even cooking.
• 1 Red Bell Pepper: Bell peppers add a touch of sweetness and vibrant color to the dish. Red bell peppers are slightly sweeter than green, yellow, or orange, making them a great choice for this recipe. You can also use a mix of colors for visual appeal and a slightly varied flavor profile.
• 1 Yellow Bell Pepper: Similar to red bell peppers, yellow bell peppers contribute sweetness and color. Using both red and yellow bell peppers adds depth of flavor and visual interest to your sheet pan.
• 1 Large Red Onion: Red onion provides a pungent, slightly sweet flavor that mellows beautifully as it roasts. It adds a crucial aromatic element to the dish. You can substitute with a yellow onion if red onion isn’t available, but red onions tend to have a milder flavor that works particularly well in Mediterranean-inspired dishes.
• 1 Pint Cherry Tomatoes: Cherry tomatoes burst with juicy sweetness as they roast, adding a delightful tangy counterpoint to the savory chicken and vegetables. Grape tomatoes can also be used interchangeably.
• 1/2 Cup Kalamata Olives, pitted: Kalamata olives bring a briny, salty, and slightly fruity flavor that is characteristic of Greek cuisine. Make sure to use pitted olives for ease of eating. If you prefer a milder olive flavor, you can use Castelvetrano olives or skip the olives altogether, though they do contribute significantly to the authentic Greek taste.
• 4 Cloves Garlic, minced: Fresh garlic is essential for the marinade and adds a pungent, aromatic base to the entire dish. Mincing the garlic ensures that its flavor is evenly distributed. You can adjust the amount of garlic to your preference.
• 1/4 Cup Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous note and a touch of freshness to the finished dish. It’s best added at the end to maintain its vibrant color and flavor. Flat-leaf parsley (Italian parsley) is generally preferred for its stronger flavor compared to curly parsley.

For the Greek Marinade:

• 1/4 Cup Olive Oil: Extra virgin olive oil is the cornerstone of Mediterranean cooking and provides richness, flavor, and healthy fats. It helps to tenderize the chicken and vegetables and creates a beautiful glossy finish. Use a good quality olive oil for the best flavor.
• 1/4 Cup Fresh Lemon Juice: Freshly squeezed lemon juice is crucial for the bright, tangy flavor that is characteristic of Greek cuisine. It also helps to tenderize the chicken. Avoid using bottled lemon juice, as it lacks the fresh, vibrant flavor of freshly squeezed juice.
• 2 Tablespoons Dried Oregano: Dried oregano is a quintessential Greek herb, providing a warm, slightly peppery, and aromatic flavor. It’s a key ingredient in the marinade and contributes significantly to the authentic Greek taste.
• 1 Tablespoon Dried Thyme: Dried thyme adds an earthy, slightly minty, and subtle lemony flavor that complements the oregano and lemon beautifully. It adds depth and complexity to the marinade.
• 1 Teaspoon Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for the best flavor. Adjust the amount of salt to your preference.
• 1/2 Teaspoon Black Pepper: Freshly ground black pepper adds a pungent, slightly spicy kick and enhances the overall flavor profile. Freshly ground pepper is always preferred for its superior flavor compared to pre-ground pepper.
• 1/4 Teaspoon Red Pepper Flakes (Optional): Red pepper flakes add a touch of heat to the dish. This is optional, but if you enjoy a little spice, a pinch of red pepper flakes adds a nice subtle kick. You can adjust the amount to your spice preference or omit it entirely.