If you’re longing for a delightful Mediterranean escape from the comfort of your kitchen, look no further than the deliciously vibrant Greek Sheet-Pan Chicken! This dish combines succulent chicken thighs with colorful veggies, all harmonized with a zesty ladolemono dressing for a feast that truly celebrates Greek flavors.
Why You’ll Love This Recipe
- Effortless Elegance: Simply marinate and bake everything on one pan for minimal cleanup and maximum flavor.
- Vibrant Flavors: Each bite bursts with Mediterranean zest thanks to the ladolemono dressing and juicy olives.
- Family-Friendly: This dish is a sure crowd-pleaser that accommodates picky eaters with its colorful variety of ingredients.
Ingredients You’ll Need
This Greek Sheet-Pan Chicken recipe is all about using simple, fresh ingredients that pack a punch. Each component plays its part, from the tangy lemons to the creamy feta, creating a delightful symphony of tastes and textures.
- Fresh Lemon Juice: This is the heart of your ladolemono dressing, offering just the right amount of brightness.
- Dried Oregano: It’s not just a herb; it’s an aromatic kiss of the Mediterranean.
- Garlic: Because who doesn’t love a hint of garlic in their dishes?
- Fresh Vegetables: Red onion, zucchini, bell pepper, and tomato add fresh, colorful layers.
- Kalamata and Castelvetrano Olives: These olives contribute a velvety texture and distinctive flavor.
- Feta Cheese: Creamy and crumbly, it provides that traditional Greek touch.
Variations
This recipe is delightfully versatile, so feel free to mix it up! Whether you’re catering to dietary needs or exploring different flavor profiles, there are plenty of ways to make it your own Greek culinary creation.
- Vegetarian Swap: Omit the chicken for chickpeas or tofu, and you’ll have a delicious veggie-packed meal.
- Spicy Kick: Add some sliced jalapeños or a sprinkle of red pepper flakes for a touch of heat.
- Herb Twist: Introduce fresh herbs like dill or mint to your ladolemono dressing for extra aroma.
How to Make Greek Sheet-Pan Chicken
Step 1: Prepare the Ladolemono
In a mixing bowl, whisk together the lemon juice, oregano, minced garlic, salt, and pepper. As you whisk, slowly stream in the olive oil until the dressing is beautifully emulsified. This zesty concoction is the soul of our Greek Sheet-Pan Chicken!
Step 2: Layer and Season the Vegetables
On a large sheet pan, scatter your red onion, zucchini, bell pepper, and tomato. Drizzle about a quarter cup of that lovely ladolemono over the vegetables, then toss to ensure every piece is coated. Talk about a flavorful foundation!
Step 3: Nestle the Chicken and Bake
Season your chicken thighs and place them among the vegetables, nestling in the olives and chunks of feta. Pour the remaining dressing all over, making sure each chicken piece is amply loved with that lemony goodness. Bake in a preheated oven at 425°F for about 35 minutes, until fully cooked and slightly golden.
Step 4: Final Touch and Serve
Once baked, allow the flavors to mingle by spooning the pan juices over the top. Garnish with a flourish of fresh Italian parsley. Serve this Greek Sheet-Pan Chicken straight from the oven as the irresistible aroma fills your kitchen.
Pro Tips for Making Greek Sheet-Pan Chicken
- Zesty Lemons: Always use freshly squeezed lemon juice for the nicest zing in your dressing.
- Veggie Variations: Feel free to swap or add your favorite vegetables like asparagus or baby potatoes for more variety.
- Feta Addition: Try marinated feta for an additional depth of flavor and richness.
How to Serve Greek Sheet-Pan Chicken
Garnishes
A sprinkle of fresh parsley not only adds a pop of color but also a burst of freshness. Add a few lemon wedges for extra zing on the side.
Side Dishes
This dish pairs beautifully with a simple Greek salad, a serving of tzatziki, or some crusty bread to mop up those incredible juices.
Creative Ways to Present
Serve this dish right from the pan, using a rustic wooden board underneath for an appealing, casual display. It’s a visual feast before the eating even begins!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to three days. The flavors meld together beautifully over time!
Freezing
Freeze your Greek Sheet-Pan Chicken in portions for up to two months. Let it cool completely before freezing to retain its integrity.
Reheating
Reheat in a 350°F oven covered with foil until warmed through, or pop it in the microwave for a quick lunch the next day!
FAQs
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Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but keep an eye on the cook time to avoid drying them out. You might need to adjust the time based on thickness.
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What is the best way to achieve crispy vegetables?
Ensure all vegetables are in a single layer and not overcrowded. This allows them to roast rather than steam, achieving that sought-after crispiness.
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Can I make this dish ahead of time?
Absolutely! You can prep this dish a day ahead and store it covered in the refrigerator, then bake it fresh the next day.
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Is there a substitute for feta cheese?
If you’re avoiding dairy, try marinated tofu or a firm cashew cheese for a similar texture and flavor profile.
Final Thoughts
Embrace the spirit of Greece with this Greek Sheet-Pan Chicken and bring a burst of color and flavor to your table! I can’t wait for you to try this simple yet stunning dish—it’s an invitation to culinary joy.
Print
Greek Sheet-Pan Chicken Recipe
- Prep Time: 8 minutes
- Cook Time: 37 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek/Mediterranean
- Diet: Gluten Free
Description
Greek Sheet-Pan Chicken is a vibrant and flavorful one-pan meal that combines tender chicken thighs with colorful vegetables, olives, and tangy feta, all coated in a delicious homemade lemon-oregano dressing. Perfect for a quick, healthy dinner with authentic Mediterranean flavors.
Ingredients
For the Ladolemono (Greek salad dressing)
- 1/4 cup fresh lemon juice (Juice of 2 large lemons)
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
For the Chicken and Veggies
- 1 large red onion, halved and sliced into 1/2-inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch pieces (half moons)
- 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
- 1 large tomato, cut into 8 wedges
- Kosher salt, to taste
- Ground black pepper, to taste
- 6 to 8 boneless skinless chicken thighs
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- 1/4 cup chopped Italian parsley, for garnish
Instructions
- Get ready: Position a rack in the middle of your oven and heat it to 425°F (220°C).
- Make the ladolemono Greek salad dressing: In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
- Coat the veggies: On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
- Add the remaining ingredients: Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
- Bake: Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches from the broiler. Broil for 2-3 minutes, watching closely to prevent burning, until the chicken and vegetables gain some color.
- Finish and serve: Remove from the oven and spoon the pan juices all over the chicken. Garnish with chopped parsley and serve hot.
Notes
- Feel free to swap the vegetables for what is seasonal or what you have on hand.
- The chicken thighs are cooked when the internal temperature reaches 165°F (74°C) or when no pink remains in the center.
- This meal pairs well with a side of rice, pita bread, or a simple green salad.
- Use high-quality extra virgin olive oil for best flavor in the dressing.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 125 mg
