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Greek Sheet-Pan Chicken Recipe

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4.4 from 2 reviews

This Greek Sheet-Pan Chicken is a vibrant and easy one-pan dinner featuring tender chicken thighs roasted alongside colorful vegetables, Kalamata and Castelvetrano olives, and tangy feta cheese. The dish is flavored with a bright and zesty ladolemono dressing made of fresh lemon juice, oregano, garlic, and olive oil, delivering authentic Mediterranean flavors with minimal cleanup. Perfect for a healthy, flavorful weeknight meal that serves six.

Ingredients

For the Ladolemono 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

  • 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

Other Ingredients

  • 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

  1. Preheat the oven: Position a rack in the middle of your oven and heat it to 425°F to ensure even roasting.
  2. Prepare the ladolemono dressing: In a medium mixing bowl, whisk together lemon juice, oregano, minced garlic, salt, and pepper. While whisking vigorously, slowly drizzle in the olive oil until the dressing is well emulsified.
  3. Coat the vegetables: On a large sheet pan, spread out the sliced onions, zucchini, bell pepper, and tomato wedges. Season generously with kosher salt and black pepper. Pour about 1/4 cup of the dressing over the vegetables and toss to coat evenly, then spread them out so they all touch the pan surface for even roasting.
  4. Add chicken and other ingredients: Season the chicken thighs with salt and pepper on both sides. Nestle the chicken pieces among the vegetables on the sheet pan. Add the Kalamata and Castelvetrano olives, as well as chunks of feta cheese, distributing them evenly. Drizzle the remaining ladolemono dressing over everything, ensuring the chicken is well coated.
  5. Bake the dish: Place the sheet pan on the center rack of the preheated oven and bake until the chicken reaches an internal temperature of 165°F and is cooked through, approximately 35 minutes.
  6. Broil for added color: For extra color and caramelization, transfer the pan to the top rack about 6 inches from the broiler. Broil for 2-3 minutes, watching closely to prevent burning, allowing the chicken skin and vegetables to brown nicely.
  7. Finish and serve: Remove the sheet pan from the oven and spoon the flavorful pan juices over the chicken and vegetables. Garnish with chopped Italian parsley. Serve hot for a delicious and colorful meal.

Notes

  • You can substitute chicken thighs with chicken breasts, but cooking time may vary slightly.
  • If you prefer a bit more heat, add crushed red pepper flakes to the ladolemono dressing.
  • Feel free to swap in other vegetables like eggplant or cherry tomatoes depending on the season.
  • The broiling step is optional but highly recommended for a nicely browned finish.
  • Leftovers can be refrigerated and enjoyed within 3 days; reheat gently in the oven or microwave.

Find it online: https://recipeplenty.com/greek-sheet-pan-chicken-recipe/