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
Units
Scale
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
