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.
Your Grocery Store Butcher Is the Key to Faster-Cooking Crispy Chicken Thighs
I love the quick-cooking magic that comes with boneless chicken thighs, but I simply cannot resist the crisp skin you get from bone-in, skin-on thighs. In my dream world, boneless, skin-on chicken thighs are an option in the meat case. But until that time comes, I rely on my grocery store butcher for a helping hand. Removing the bones from a package of chicken thighs is just one of the many things they will do for you, at no extra charge. You can certainly debone the pieces yourself at home, but when the clock is ticking, it's worth it to ask for help at the store.
The Chicken Dinner Playbook
Want an easier way to approach your weeknight chicken dinner? Start by learning a few basic cooking techniques and then add a little inspiration (that's where we come in) — the possibilities are practically endless. This week we're sharing five recipes that build on basic techniques for quick and easy chicken dinners any night of the week.
Sheet Pan Chicken Souvlaki
skin-on chicken thighs, bones removed
small red potatoes, halved
kosher salt, divided
freshly squeezed lemon juice
1 1/2 tablespoons
olive oil, divided
medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.