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–+ servings
Greek Sheet-Pan Chicken

Greek Sheet-Pan Chicken

Greek Sheet-Pan Chicken features chicken thighs and veggies coated in a garlicky, lemony dressing baked to perfection.
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Prep Time 8 minutes
Cook Time 37 minutes
Total Time 45 minutes
Course Dinner
Cuisine Greek
Servings 6 servings
Calories 466.7 kcal

Equipment

  • oven
  • sheet pan
  • mixing bowl

Ingredients
  

For the Ladolemono (Greek salad dressing)

  • ¼ cup fresh lemon juice Juice of 2 large lemons
  • 1 to 2 teaspoons dried oregano
  • 1 large garlic clove minced
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ cup extra virgin olive oil

For the Chicken and Veggies

  • 1 large red onion halved and sliced into ½-inch pieces
  • 1 medium zucchini halved and sliced into ½-inch pieces (half moons)
  • 1 large orange bell pepper cored and sliced into ½-inch thick slices
  • 1 large tomato cut into 8 wedges
  • kosher salt
  • ground black pepper
  • 6 to 8 pieces boneless skinless chicken thighs
  • ¼ cup pitted Kalamata olives
  • ¼ cup pitted Castelvetrano olives
  • 4 ounces feta cheese cut into chunks
  • ¼ cup chopped Italian parsley for garnish

Instructions
 

Preparation Steps

  • Position a rack in the middle of your oven and heat it to 425°F.
  • 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.
  • On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about ¼ 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.
  • 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 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 away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
  • Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.

Notes

Feel free to swap the vegetables for what is seasonal or what you have on hand. You know that the chicken thighs are done when the center has no signs of pink, raw meat. You can also use a meat thermometer to confirm the internal temperature reads to 165°F.

Nutrition

Serving: 1servingCalories: 466.7kcalCarbohydrates: 7.3gProtein: 25.7gFat: 37.7gSaturated Fat: 7.7gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 23.5gTrans Fat: 0.02gCholesterol: 124.2mgSodium: 789.6mgPotassium: 529.9mgFiber: 2gSugar: 3.3gVitamin A: 1226.8IUVitamin C: 42.8mgCalcium: 133.9mgIron: 1.9mg
Keyword chicken, Easy Dinner, gluten free, Greek Sheet-Pan Chicken, Mediterranean, sheet pan recipe
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