Description
This Greek Sheet-Pan Chicken recipe offers a vibrant and flavorful meal featuring tender chicken thighs baked alongside fresh vegetables, Kalamata and Castelvetrano olives, and tangy feta cheese. Coated in a zesty ladolemono dressing made with lemon, oregano, garlic, and olive oil, this one-pan dish delivers Mediterranean flavors with minimal cleanup – perfect for a quick and healthy dinner.
Ingredients
Scale
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
Vegetables and Chicken
- 1 large red onion, halved and sliced into 1/2-inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch 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 preheat it to 425°F (218°C) to ensure even cooking.
- Make the ladolemono Greek salad dressing: In a medium mixing bowl, combine lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously, then slowly drizzle in extra virgin olive oil while continuing to whisk until the dressing emulsifies and thickens slightly.
- Coat the veggies: Spread the red onion, zucchini, orange bell pepper, and tomato wedges evenly on a large sheet pan. Season generously with kosher salt and black pepper. Pour about 1/4 cup of the ladolemono dressing over the vegetables and toss well to coat them thoroughly. Spread the vegetables out to lie flat and make full contact with the pan’s surface.
- Add the remaining ingredients: Season the boneless skinless chicken thighs on both sides with salt and pepper. Nestle the chicken pieces, Kalamata olives, Castelvetrano olives, and chunks of feta cheese among the vegetables on the sheet pan. Drizzle the remaining ladolemono dressing over the entire pan, focusing on coating the chicken completely with the sauce.
- Bake: Place the sheet pan on the center rack of the preheated oven. Bake for about 35 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). For added color and caramelization, move the pan to the top rack about 6 inches from the broiler and broil for 2–3 minutes, watching carefully to prevent burning while allowing the chicken and vegetables to develop a golden crust.
- Finish and serve: Remove the pan from the oven and spoon the flavorful pan juices over the chicken and vegetables. Garnish with chopped Italian parsley for a fresh, herbaceous finish. Serve hot and enjoy this hearty Greek-inspired meal.
Notes
- Use bone-in, skin-on chicken thighs for juicier meat and added flavor if preferred, but adjust cooking time accordingly.
- Broiling at the end is optional but helps develop a beautiful golden color and slightly crispy texture.
- You can substitute Castelvetrano olives with green olives if unavailable.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
- Serve with warm pita bread or over cooked couscous or rice for a complete meal.
