Recipe: Sheet Pan Chicken Souvlaki

Recipe: Sheet Pan Chicken Souvlaki

Kelli Foster
Dec 12, 2017
(Image credit: Joe Lingeman)

One of the easiest, tastiest sheet pan chicken dinners picks up big flavor from a couple of basics in your spice cabinet and takes your tastebuds on a trip to Greece. Inspired by souvlaki — the traditional skewered chicken highlighted with lemon, sweet herbs, and garlic — juicy chicken thighs are infused with the same classic flavors and get cooked until the skin is irresistibly crisp. Partner with crispy red potatoes and sweet, tender bell peppers for a weeknight dinner ready in 30 minutes.

(Image credit: Joe Lingeman)

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Sheet Pan Chicken Souvlaki

Serves 4

  • 2 pounds

    skin-on chicken thighs, bones removed

  • 1 pound

    small red potatoes, halved

  • 1 teaspoon

    kosher salt, divided

  • 2 tablespoons

    freshly squeezed lemon juice

  • 1 1/2 tablespoons

    olive oil, divided

  • 2 tablespoons

    dried oregano

  • 1 tablespoon

    dried basil

  • 1 clove

    garlic, minced

  • 2

    medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips

  • 1/4 teaspoon

    freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400℉. Place a rimmed baking sheet in the oven while the oven is heating.

Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes, cut-side down, around the edge of the baking sheet. Roast for 15 minutes.

Meanwhile, whisk the lemon juice, 1 tablespoon of the oil, garlic, oregano, and basil a small bowl and whisk to combine; set aside. Place the peppers with the remaining oil and remaining 1/4 teaspoon salt in a medium bowl and toss to combine; set aside.

Flip the chicken skin-side up. Brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. Bake until the chicken and potatoes are crispy, and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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