fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Greek Chicken with Blistered Tomatoes and Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


This one pane meal is perfect for a quick weeknight dinner and great for leftovers! Throw it onto rice, quinoa or couscous and voila!


  • 2 tbsp extra virgin olive oil, divided
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 orange bell pepper, cut into bite-sized pieces
  • 1 cup cherry tomatoes
  • 1 tsp Greek spice mix
  • 6 boneless, skinless chicken thighs
  • Juice and zest of ½ a lemon (I love using my microplane for quick and easy zesting!)
  • Coarse salt
  • Freshly-cracked pepper


  1. Preheat oven to 350°F.
  2. Add cut peppers and tomatoes to a medium-sized mixing bowl with 1 Tbsp of the olive oil and the Greek seasoning.
  3. In another bowl, combine raw chicken, remaining tsp of oil, lemon juice + zest, salt and pepper.
  4. Line a baking sheet with parchment paper and lay the vegetable mixture out on it. Create 6 pockets of space to place the chicken in and place the chicken on the sheet, thick side down.
  5. Place in the oven to bake for 12 minutes, flipping the chicken half-way.
  6. Finish by broiling for the last 3 minutes to let the chicken brown and the tomatoes and peppers blister, watching carefully to make sure they don’t burn.
  7. Remove from the oven and serve with rice,  Risotto or for a super quick and easy option, serve with roasted or baked potatoes.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Greek