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Sheet Pan Greek Chicken & Potatoes Delightful Meal

by on February 6, 2025

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Looking for a quick and tasty dinner? My Sheet Pan Greek Chicken & Potatoes is your answer! This simple dish combines juicy chicken with flavorful vegetables, all roasted together for easy prep and cleanup. Imagine your kitchen filled with the aromas of olive oil, garlic, and fresh herbs. It’s a delightful meal that pleases everyone at the table. Ready to dive into this flavor-packed recipe? Let’s get cooking!

- 4 boneless, skinless chicken breasts - 6 medium Yukon gold potatoes, quartered - 1 large red onion, cut into wedges - 1 red bell pepper, sliced into strips - 4 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon dried oregano - 1 tablespoon fresh lemon juice - Zest of 1 lemon To make Sheet Pan Greek Chicken & Potatoes, you need simple yet fresh ingredients. The star of the dish is the chicken. I prefer using boneless, skinless chicken breasts for tenderness. Next, Yukon gold potatoes add creaminess when roasted. For color and flavor, I use red onion and red bell pepper. Garlic enhances the taste and gives a lovely aroma. The marinade combines olive oil, oregano, lemon juice, and zest. This mixture infuses the chicken with flavor. - Salt and freshly ground black pepper, to taste - A handful of kalamata olives, pitted - Fresh parsley, chopped, for garnish Seasoning is key to making this dish shine. I use salt and pepper to enhance all the flavors. Kalamata olives bring a briny touch that complements the chicken and veggies. Finally, chopped parsley adds a fresh finish. It brightens the dish and makes it look appealing. {{ingredient_image_2}} Preheat your oven to 400°F (200°C). This temperature helps cook the chicken and potatoes evenly. Line a large baking sheet with parchment paper. This will stop food from sticking and make cleanup easy. In a mixing bowl, whisk together the olive oil, minced garlic, dried oregano, fresh lemon juice, lemon zest, salt, and pepper. This mixture is your marinade. It adds flavor to the chicken. Add the chicken breasts to the bowl with the marinade. Toss the chicken until it is well coated. Let the chicken sit in the marinade for at least 15 minutes. If you have time, marinating longer in the fridge gives better flavor. In a separate bowl, combine the quartered Yukon gold potatoes, red onion wedges, and sliced red bell pepper. Drizzle them with olive oil and season with salt and pepper. Toss until all the vegetables are covered. This step ensures they are tasty and well-seasoned. On the prepared baking sheet, arrange the marinated chicken breasts on one side. On the other side, place the seasoned potatoes, red onion, and red bell pepper in a single layer. This allows even cooking. Bake everything in the preheated oven for 25-30 minutes. Use a meat thermometer to check that the chicken reaches 165°F (75°C) and that the potatoes are tender and golden. In the last 5 minutes of baking, sprinkle the pitted kalamata olives over the chicken and vegetables. This warms them up without making them mushy. The olives add a nice salty flavor to the dish. Once done, take the sheet pan out of the oven. Garnish with freshly chopped parsley for color and flavor. You can serve the meal directly from the pan for a rustic look or plate the chicken and vegetables separately. Drizzle with a bit of olive oil and sprinkle some lemon zest for a fresh touch. How long should you marinate chicken for optimal flavor? I recommend at least 15 minutes. For even better taste, marinate for a few hours in the fridge. This allows the chicken to soak up all the flavors from the olive oil, garlic, and lemon juice. What are some alternatives to olive oil and lemon juice? You can use avocado oil instead of olive oil. For lemon juice, try lime juice for a different zing. Both options keep the dish fresh and tasty. Why is it important to arrange food in a single layer? A single layer helps the chicken and vegetables cook evenly. This way, they roast instead of steam, giving you that perfect golden color. How do you ensure even cooking for the vegetables? About halfway through cooking, toss the veggies with a spatula. This helps them brown nicely and prevents any from getting too soft. What additional herbs or spices can you add? Consider using thyme or rosemary for a new twist. A pinch of red pepper flakes adds heat if you like spice. These additions can elevate the dish and make it uniquely yours. Pro Tips Marinate Longer for Flavor: For an even more flavorful chicken, allow it to marinate for at least 1 hour or overnight in the refrigerator. This will deepen the flavor and tenderness. Uniform Vegetable Cutting: Ensure all vegetables are cut to a similar size for even cooking. This will help them roast uniformly and achieve that perfect golden-brown finish. Use Fresh Herbs: While dried oregano works well, fresh oregano can elevate the dish even further. Consider adding a few sprigs of fresh herbs before serving for a burst of flavor. Rest the Chicken: After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful bite. {{image_4}} You can make this dish with chicken thighs or drumsticks. These cuts add more flavor and moisture. They also stay juicier than breasts during cooking. The cooking time may change slightly. Thighs may take a bit longer to reach 165°F. Drumsticks will give you a fun, hearty meal. Plus, they are often cheaper than chicken breasts. Feel free to swap in other vegetables. Zucchini, carrots, or asparagus work well. They roast nicely and add color to your plate. You can also include cherry tomatoes for a sweet burst. Just make sure to cut them into similar sizes. This helps them cook evenly with the chicken and potatoes. Incorporating grains like rice or quinoa can make it heartier. You can cook them separately and serve them under the chicken and veggies. They will soak up those tasty juices. This adds texture and nutrition to the meal. For a Mediterranean touch, try using farro or couscous instead. Just make sure to adjust cooking times if you add grains. To store leftovers, let the dish cool first. Place the chicken and potatoes in a sealed container. They can last for up to three days in the fridge. Make sure to keep the olives and parsley separate to maintain freshness. You can freeze this meal for later. First, let it cool completely. Then, place the chicken and potatoes in freezer bags. Squeeze out the air before sealing them. This way, they stay fresh for up to three months. When ready to eat, thaw in the fridge overnight. To reheat, use the oven for best results. Preheat the oven to 350°F (175°C). Place the dish in a baking tray covered with foil. Heat for about 20 minutes or until warm. This keeps the chicken juicy and the potatoes crispy. You can also use a microwave, but the oven works better for flavor. Yes, you can use frozen chicken breasts. Just remember to adjust your cooking time. Frozen chicken takes longer to cook. I suggest adding 10 to 15 extra minutes. Always check the internal temperature to ensure it's safe to eat. The chicken is done when it reaches 165°F (75°C). You can check this with a meat thermometer. Also, look for clear juices when you cut into it. The meat should not be pink. This dish pairs well with several sides. You can serve it with a fresh Greek salad. Roasted vegetables and rice are also great options. Pita bread and tzatziki sauce can enhance the meal too. Yes, you can prepare this dish ahead of time. Marinate the chicken in the fridge for a few hours or overnight. This will add more flavor. You can also chop the vegetables in advance. Just store them in the fridge until you're ready to bake. In this blog, we explored how to make a delicious Sheet Pan Greek Chicken & Potatoes. We covered the main ingredients like chicken, veggies, and a tasty marinade. You learned step-by-step instructions, marinating tips, and flavor variations. This dish is easy, healthy, and fun to prepare. With the right ingredients and techniques, you can create a meal everyone will enjoy. Remember, cooking is about experimenting, so feel free to make it your own!

Why I Love This Recipe

  1. Flavorful Simplicity: This dish brings the vibrant flavors of the Mediterranean to your table with minimal effort. The combination of herbs, lemon, and olives creates a delightful taste that’s both refreshing and comforting.
  2. One-Pan Wonder: Cooking everything on a single sheet pan not only simplifies preparation but also makes cleanup a breeze. It’s perfect for busy weeknights or casual gatherings.
  3. Customizable Ingredients: You can easily swap out vegetables or adjust the seasoning to suit your taste. Add your favorite veggies or experiment with different herbs for a unique twist every time.
  4. Healthy and Hearty: This recipe is packed with lean protein and nutritious veggies, making it a wholesome meal option that doesn’t compromise on flavor.

Ingredients

Main Ingredients

– 4 boneless, skinless chicken breasts

– 6 medium Yukon gold potatoes, quartered

– 1 large red onion, cut into wedges

– 1 red bell pepper, sliced into strips

– 4 cloves garlic, minced

– 1/4 cup olive oil

– 1 tablespoon dried oregano

– 1 tablespoon fresh lemon juice

– Zest of 1 lemon

To make Sheet Pan Greek Chicken & Potatoes, you need simple yet fresh ingredients. The star of the dish is the chicken. I prefer using boneless, skinless chicken breasts for tenderness. Next, Yukon gold potatoes add creaminess when roasted. For color and flavor, I use red onion and red bell pepper. Garlic enhances the taste and gives a lovely aroma. The marinade combines olive oil, oregano, lemon juice, and zest. This mixture infuses the chicken with flavor.

Seasoning and Garnish

– Salt and freshly ground black pepper, to taste

– A handful of kalamata olives, pitted

– Fresh parsley, chopped, for garnish

Seasoning is key to making this dish shine. I use salt and pepper to enhance all the flavors. Kalamata olives bring a briny touch that complements the chicken and veggies. Finally, chopped parsley adds a fresh finish. It brightens the dish and makes it look appealing.

Step-by-Step Instructions

Preparation

Preheat your oven to 400°F (200°C). This temperature helps cook the chicken and potatoes evenly. Line a large baking sheet with parchment paper. This will stop food from sticking and make cleanup easy.

In a mixing bowl, whisk together the olive oil, minced garlic, dried oregano, fresh lemon juice, lemon zest, salt, and pepper. This mixture is your marinade. It adds flavor to the chicken.

Marinating the Chicken

Add the chicken breasts to the bowl with the marinade. Toss the chicken until it is well coated. Let the chicken sit in the marinade for at least 15 minutes. If you have time, marinating longer in the fridge gives better flavor.

Preparing the Vegetables

In a separate bowl, combine the quartered Yukon gold potatoes, red onion wedges, and sliced red bell pepper. Drizzle them with olive oil and season with salt and pepper. Toss until all the vegetables are covered. This step ensures they are tasty and well-seasoned.

Assembling and Baking

On the prepared baking sheet, arrange the marinated chicken breasts on one side. On the other side, place the seasoned potatoes, red onion, and red bell pepper in a single layer. This allows even cooking. Bake everything in the preheated oven for 25-30 minutes. Use a meat thermometer to check that the chicken reaches 165°F (75°C) and that the potatoes are tender and golden.

Adding Olives

In the last 5 minutes of baking, sprinkle the pitted kalamata olives over the chicken and vegetables. This warms them up without making them mushy. The olives add a nice salty flavor to the dish.

Serving Suggestions

Once done, take the sheet pan out of the oven. Garnish with freshly chopped parsley for color and flavor. You can serve the meal directly from the pan for a rustic look or plate the chicken and vegetables separately. Drizzle with a bit of olive oil and sprinkle some lemon zest for a fresh touch.

Tips & Tricks

Marinating Tips

How long should you marinate chicken for optimal flavor? I recommend at least 15 minutes. For even better taste, marinate for a few hours in the fridge. This allows the chicken to soak up all the flavors from the olive oil, garlic, and lemon juice.

What are some alternatives to olive oil and lemon juice? You can use avocado oil instead of olive oil. For lemon juice, try lime juice for a different zing. Both options keep the dish fresh and tasty.

Roasting Tips

Why is it important to arrange food in a single layer? A single layer helps the chicken and vegetables cook evenly. This way, they roast instead of steam, giving you that perfect golden color.

How do you ensure even cooking for the vegetables? About halfway through cooking, toss the veggies with a spatula. This helps them brown nicely and prevents any from getting too soft.

Flavor Enhancements

What additional herbs or spices can you add? Consider using thyme or rosemary for a new twist. A pinch of red pepper flakes adds heat if you like spice. These additions can elevate the dish and make it uniquely yours.

Pro Tips

  1. Marinate Longer for Flavor: For an even more flavorful chicken, allow it to marinate for at least 1 hour or overnight in the refrigerator. This will deepen the flavor and tenderness.
  2. Uniform Vegetable Cutting: Ensure all vegetables are cut to a similar size for even cooking. This will help them roast uniformly and achieve that perfect golden-brown finish.
  3. Use Fresh Herbs: While dried oregano works well, fresh oregano can elevate the dish even further. Consider adding a few sprigs of fresh herbs before serving for a burst of flavor.
  4. Rest the Chicken: After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful bite.

Variations

Protein Swaps

You can make this dish with chicken thighs or drumsticks. These cuts add more flavor and moisture. They also stay juicier than breasts during cooking. The cooking time may change slightly. Thighs may take a bit longer to reach 165°F. Drumsticks will give you a fun, hearty meal. Plus, they are often cheaper than chicken breasts.

Vegetable Substitutions

Feel free to swap in other vegetables. Zucchini, carrots, or asparagus work well. They roast nicely and add color to your plate. You can also include cherry tomatoes for a sweet burst. Just make sure to cut them into similar sizes. This helps them cook evenly with the chicken and potatoes.

Adding Grains

Incorporating grains like rice or quinoa can make it heartier. You can cook them separately and serve them under the chicken and veggies. They will soak up those tasty juices. This adds texture and nutrition to the meal. For a Mediterranean touch, try using farro or couscous instead. Just make sure to adjust cooking times if you add grains.

Storage Info

Refrigeration

To store leftovers, let the dish cool first. Place the chicken and potatoes in a sealed container. They can last for up to three days in the fridge. Make sure to keep the olives and parsley separate to maintain freshness.

Freezing

You can freeze this meal for later. First, let it cool completely. Then, place the chicken and potatoes in freezer bags. Squeeze out the air before sealing them. This way, they stay fresh for up to three months. When ready to eat, thaw in the fridge overnight.

Reheating Tips

To reheat, use the oven for best results. Preheat the oven to 350°F (175°C). Place the dish in a baking tray covered with foil. Heat for about 20 minutes or until warm. This keeps the chicken juicy and the potatoes crispy. You can also use a microwave, but the oven works better for flavor.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just remember to adjust your cooking time. Frozen chicken takes longer to cook. I suggest adding 10 to 15 extra minutes. Always check the internal temperature to ensure it’s safe to eat.

How to know when the chicken is cooked?

The chicken is done when it reaches 165°F (75°C). You can check this with a meat thermometer. Also, look for clear juices when you cut into it. The meat should not be pink.

What sides go well with Sheet Pan Greek Chicken & Potatoes?

This dish pairs well with several sides. You can serve it with a fresh Greek salad. Roasted vegetables and rice are also great options. Pita bread and tzatziki sauce can enhance the meal too.

Can I make this recipe ahead of time?

Yes, you can prepare this dish ahead of time. Marinate the chicken in the fridge for a few hours or overnight. This will add more flavor. You can also chop the vegetables in advance. Just store them in the fridge until you’re ready to bake.

In this blog, we explored how to make a delicious Sheet Pan Greek Chicken & Potatoes. We covered the main ingredients like chicken, veggies, and a tasty marinade. You learned step-by-step instructions, marinating tips, and flavor variations.

This dish is easy, healthy, and fun to prepare. With the right ingredients and techniques, you can create a meal everyone will enjoy. Remember, cooking is about experimenting, so feel free to make it your ow

- 4 boneless, skinless chicken breasts - 6 medium Yukon gold potatoes, quartered - 1 large red onion, cut into wedges - 1 red bell pepper, sliced into strips - 4 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon dried oregano - 1 tablespoon fresh lemon juice - Zest of 1 lemon To make Sheet Pan Greek Chicken & Potatoes, you need simple yet fresh ingredients. The star of the dish is the chicken. I prefer using boneless, skinless chicken breasts for tenderness. Next, Yukon gold potatoes add creaminess when roasted. For color and flavor, I use red onion and red bell pepper. Garlic enhances the taste and gives a lovely aroma. The marinade combines olive oil, oregano, lemon juice, and zest. This mixture infuses the chicken with flavor. - Salt and freshly ground black pepper, to taste - A handful of kalamata olives, pitted - Fresh parsley, chopped, for garnish Seasoning is key to making this dish shine. I use salt and pepper to enhance all the flavors. Kalamata olives bring a briny touch that complements the chicken and veggies. Finally, chopped parsley adds a fresh finish. It brightens the dish and makes it look appealing. {{ingredient_image_2}} Preheat your oven to 400°F (200°C). This temperature helps cook the chicken and potatoes evenly. Line a large baking sheet with parchment paper. This will stop food from sticking and make cleanup easy. In a mixing bowl, whisk together the olive oil, minced garlic, dried oregano, fresh lemon juice, lemon zest, salt, and pepper. This mixture is your marinade. It adds flavor to the chicken. Add the chicken breasts to the bowl with the marinade. Toss the chicken until it is well coated. Let the chicken sit in the marinade for at least 15 minutes. If you have time, marinating longer in the fridge gives better flavor. In a separate bowl, combine the quartered Yukon gold potatoes, red onion wedges, and sliced red bell pepper. Drizzle them with olive oil and season with salt and pepper. Toss until all the vegetables are covered. This step ensures they are tasty and well-seasoned. On the prepared baking sheet, arrange the marinated chicken breasts on one side. On the other side, place the seasoned potatoes, red onion, and red bell pepper in a single layer. This allows even cooking. Bake everything in the preheated oven for 25-30 minutes. Use a meat thermometer to check that the chicken reaches 165°F (75°C) and that the potatoes are tender and golden. In the last 5 minutes of baking, sprinkle the pitted kalamata olives over the chicken and vegetables. This warms them up without making them mushy. The olives add a nice salty flavor to the dish. Once done, take the sheet pan out of the oven. Garnish with freshly chopped parsley for color and flavor. You can serve the meal directly from the pan for a rustic look or plate the chicken and vegetables separately. Drizzle with a bit of olive oil and sprinkle some lemon zest for a fresh touch. How long should you marinate chicken for optimal flavor? I recommend at least 15 minutes. For even better taste, marinate for a few hours in the fridge. This allows the chicken to soak up all the flavors from the olive oil, garlic, and lemon juice. What are some alternatives to olive oil and lemon juice? You can use avocado oil instead of olive oil. For lemon juice, try lime juice for a different zing. Both options keep the dish fresh and tasty. Why is it important to arrange food in a single layer? A single layer helps the chicken and vegetables cook evenly. This way, they roast instead of steam, giving you that perfect golden color. How do you ensure even cooking for the vegetables? About halfway through cooking, toss the veggies with a spatula. This helps them brown nicely and prevents any from getting too soft. What additional herbs or spices can you add? Consider using thyme or rosemary for a new twist. A pinch of red pepper flakes adds heat if you like spice. These additions can elevate the dish and make it uniquely yours. Pro Tips Marinate Longer for Flavor: For an even more flavorful chicken, allow it to marinate for at least 1 hour or overnight in the refrigerator. This will deepen the flavor and tenderness. Uniform Vegetable Cutting: Ensure all vegetables are cut to a similar size for even cooking. This will help them roast uniformly and achieve that perfect golden-brown finish. Use Fresh Herbs: While dried oregano works well, fresh oregano can elevate the dish even further. Consider adding a few sprigs of fresh herbs before serving for a burst of flavor. Rest the Chicken: After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful bite. {{image_4}} You can make this dish with chicken thighs or drumsticks. These cuts add more flavor and moisture. They also stay juicier than breasts during cooking. The cooking time may change slightly. Thighs may take a bit longer to reach 165°F. Drumsticks will give you a fun, hearty meal. Plus, they are often cheaper than chicken breasts. Feel free to swap in other vegetables. Zucchini, carrots, or asparagus work well. They roast nicely and add color to your plate. You can also include cherry tomatoes for a sweet burst. Just make sure to cut them into similar sizes. This helps them cook evenly with the chicken and potatoes. Incorporating grains like rice or quinoa can make it heartier. You can cook them separately and serve them under the chicken and veggies. They will soak up those tasty juices. This adds texture and nutrition to the meal. For a Mediterranean touch, try using farro or couscous instead. Just make sure to adjust cooking times if you add grains. To store leftovers, let the dish cool first. Place the chicken and potatoes in a sealed container. They can last for up to three days in the fridge. Make sure to keep the olives and parsley separate to maintain freshness. You can freeze this meal for later. First, let it cool completely. Then, place the chicken and potatoes in freezer bags. Squeeze out the air before sealing them. This way, they stay fresh for up to three months. When ready to eat, thaw in the fridge overnight. To reheat, use the oven for best results. Preheat the oven to 350°F (175°C). Place the dish in a baking tray covered with foil. Heat for about 20 minutes or until warm. This keeps the chicken juicy and the potatoes crispy. You can also use a microwave, but the oven works better for flavor. Yes, you can use frozen chicken breasts. Just remember to adjust your cooking time. Frozen chicken takes longer to cook. I suggest adding 10 to 15 extra minutes. Always check the internal temperature to ensure it's safe to eat. The chicken is done when it reaches 165°F (75°C). You can check this with a meat thermometer. Also, look for clear juices when you cut into it. The meat should not be pink. This dish pairs well with several sides. You can serve it with a fresh Greek salad. Roasted vegetables and rice are also great options. Pita bread and tzatziki sauce can enhance the meal too. Yes, you can prepare this dish ahead of time. Marinate the chicken in the fridge for a few hours or overnight. This will add more flavor. You can also chop the vegetables in advance. Just store them in the fridge until you're ready to bake. In this blog, we explored how to make a delicious Sheet Pan Greek Chicken & Potatoes. We covered the main ingredients like chicken, veggies, and a tasty marinade. You learned step-by-step instructions, marinating tips, and flavor variations. This dish is easy, healthy, and fun to prepare. With the right ingredients and techniques, you can create a meal everyone will enjoy. Remember, cooking is about experimenting, so feel free to make it your own!

Mediterranean Bliss: Sheet Pan Greek Chicken & Potatoes

A delicious and easy sheet pan recipe featuring Greek marinated chicken and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 6 medium Yukon gold potatoes, quartered
  • 1 large red onion, cut into wedges
  • 1 piece red bell pepper, sliced into strips
  • 4 cloves garlic, minced
  • 0.25 cup olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh lemon juice
  • 1 piece zest of 1 lemon
  • to taste salt and freshly ground black pepper
  • a handful kalamata olives, pitted
  • for garnish fresh parsley, chopped

Instructions
 

  • Preparation: Begin by preheating your oven to 400°F (200°C). To prevent sticking and facilitate cleanup, line a large baking sheet with parchment paper.
  • Marinate the Chicken: In a spacious mixing bowl, whisk together the olive oil, minced garlic, dried oregano, fresh lemon juice, lemon zest, and a generous sprinkle of salt and pepper. Add the chicken breasts and toss them in the marinade until completely covered. Allow the chicken to marinate for at least 15 minutes (or longer in the fridge for an extra flavor boost).
  • Prepare the Vegetables: In a separate bowl, combine the quartered potatoes, red onion wedges, and sliced red bell pepper. Drizzle these with a bit of olive oil and season with salt and pepper. Toss thoroughly to ensure all vegetables are evenly coated in the oil and seasonings.
  • Assemble the Sheet Pan: On the prepared baking sheet, place the marinated chicken breasts on one side. On the opposite side, arrange the seasoned potatoes, red onion, and red bell pepper in a single layer for even cooking.
  • Bake: Transfer the sheet pan to the preheated oven and bake for 25-30 minutes. The chicken is ready when it reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown. About halfway through cooking, use a spatula to gently toss the vegetables for uniform roasting.
  • Add Olives: In the last 5 minutes of baking, scatter the pitted kalamata olives over the chicken and vegetables, allowing them to warm up without becoming too soft.
  • Serve: Once baked to perfection, remove the sheet pan from the oven. Garnish generously with freshly chopped parsley before serving to add a burst of color and flavor.

Notes

For a charming presentation, serve directly from the sheet pan or plate individually.
Keyword chicken, easy dinner, Greek, Mediterranean, sheet pan

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