If you’re craving a dish that combines vibrant Mediterranean flavors with the simplicity of a one-pan meal, look no further than the delightful Greek Sheet-Pan Chicken. This dish is a feast for both the senses and the soul, promising bursts of color, aroma, and flavor with every bite.
Why You’ll Love This Recipe
- Effortless Cooking: All the flavors meld beautifully on a single sheet, making cleanup a breeze.
- Nutritionally Rich: Packed with protein, healthy fats, and a variety of vitamins from vibrant veggies.
- Versatile Experience: Easily adaptable with whatever Mediterranean ingredients you have on hand.
- Authentic Flavor: The homemade ladolemono dressing adds a unique, zesty tang authentic to Greek cuisine.
Ingredients You’ll Need
In this Greek Sheet-Pan Chicken, each ingredient plays a star role, creating a symphony of textures and tastes. From the tender chicken thighs to the crisp veggies, everything combines with the luscious ladolemono to create pure magic in your mouth.
- Lemon Juice: Freshly squeezed juice adds a delightful zing and ties all the flavors together.
- Dried Oregano: The signature herb of Greek cuisine enhancing the aromatic profile.
- Extra Virgin Olive Oil: A rich and fruity base that brings everything from veggies to chicken together seamlessly.
- Red Onion, Zucchini, Bell Pepper, Tomato: Each vegetable offers its own texture and sweetness, acting as the perfect bed for our chicken.
- Chicken Thighs: Juicy and succulent, these soak up all the Greek flavors beautifully.
- Feta Cheese: Salty and tangy, it provides a creamy counterbalance to the vibrant veggies.
- Kalamata and Castelvetrano Olives: These olives add briny depth and richness to the dish.
- Italian Parsley: A fresh garnish that lightens and brightens at the very end.
Variations
Feel free to customize this Greek Sheet-Pan Chicken to suit your family’s needs! It’s incredibly easy to adapt this recipe based on seasonal ingredients or dietary preferences while maintaining its delightful flavors.
- Vegetarian Option: Swap the chicken for tofu or tempeh to keep the meal plant-based.
- Seasonal Veg Swap: Incorporate seasonal vegetables like asparagus in spring or butternut squash in fall.
- Herbal Twist: Substitute Italian parsley with fresh mint or dill for an aromatic variance.
How to Make Greek Sheet-Pan Chicken
Step 1: Preheat the Oven
First things first, preheat your oven to 425°F. You want it nice and hot to ensure that everything roasts to perfection, with crispy edges and tender interiors.
Step 2: Prepare the Ladolemono Dressing
In a medium bowl, combine lemon juice, oregano, minced garlic, salt, and pepper. As you whisk, slowly drizzle in the extra virgin olive oil until the dressing is velvety and well emulsified. This dressing will tie all the flavors together in perfect harmony.
Step 3: Coat the Veggies
Spread the onions, zucchini, bell pepper, and tomatoes on a large sheet pan. Drizzle with about 1/4 cup of the ladolemono sauce, tossing well to ensure each piece is coated before laying them flat.
Step 4: Add Chicken and Extras
Season the chicken thighs with salt and pepper on both sides before placing them amid the vegetables. Nestle the olives and feta into the mixture, finishing off with the remaining dressing, especially over the chicken.
Step 5: Bake to Perfection
Bake on the center oven rack for about 35 minutes, shifting to the top rack for a few more minutes under the broiler for added color. Keep an eye on the pan to avoid burning.
Step 6: Garnish and Serve
Once the chicken is cooked through, garnish with freshly chopped Italian parsley. Serve up this Greek masterpiece hot, spooning any pan juices over the top for added delight.
Pro Tips for Making Greek Sheet-Pan Chicken
- Watch the Broiler: For that perfect golden finish, broil with care, checking often to ensure it doesn’t overcook.
- Resting Period: Let the dish rest for a few minutes before serving to allow juices to redistribute.
- Marinate in Advance: For enhanced flavors, allow the chicken to marinate in the ladolemono for an hour prior to cooking.
- Choose Your Feta: Opt for a block of feta instead of crumbles so it melts into creamy pools of flavor.
How to Serve Greek Sheet-Pan Chicken
Garnishes
Finish your Greek Sheet-Pan Chicken with a scattering of freshly chopped parsley or a sprinkle of crushed red pepper flakes for a little kick. A squeeze of lemon on top will elevate the flavors even further.
Side Dishes
This dish pairs beautifully with a serving of warm pita bread, a light couscous salad, or even a classic Greek salad. The simplicity of these sides complements the hearty flavors of the sheet-pan meal.
Creative Ways to Present
Toss the veggies and chicken onto a large, rustic platter. For a pop of color, nestle it among whole lemons and fresh herbs, transporting your diners straight to a sun-drenched Greek terrace.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of your Greek Sheet-Pan Chicken in an airtight container in the refrigerator for up to three days, allowing you to savor the delicious flavors all week long.
Freezing
You can freeze this dish for up to a month. Just make sure to cool it completely before transferring to a freezer-safe container, ensuring you have a quick meal ready when you need it.
Reheating
Reheat the Greek Sheet-Pan Chicken in a preheated oven at 350°F for about 15-20 minutes. Cover it with foil to keep it moist until perfectly warmed through.
FAQs
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Can I use chicken breasts instead of thighs?
Absolutely, chicken breasts work too! Just note that they might cook a bit faster, so start checking at around 25 minutes to avoid dryness.
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What other vegetables can I use in this recipe?
Feel free to use bell peppers, eggplant, or asparagus. The main goal is to choose vegetables that hold up well during roasting.
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How can I make the dish spicier?
Add a pinch of crushed red pepper flakes to the ladolemono sauce or garnish with freshly sliced chili peppers for an extra kick.
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Do I have to marinate the chicken?
While not necessary, marinating it can enhance the flavor significantly, making it more flavorful and juicy.
Final Thoughts
This Greek Sheet-Pan Chicken is a delightful journey into Mediterranean culinary wonders. Effortlessly flavorful and rewarding, it’s a true delight to prepare and share with loved ones. Gather your ingredients, pour a glass of wine, and enjoy the aromas of Greece right in your home!
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: Roasting
- Cuisine: Greek
Description
This Greek Sheet-Pan Chicken is a vibrant and flavorful dish featuring tender chicken thighs roasted with colorful vegetables and briny olives, all coated in a zesty homemade lemon-oregano dressing. Perfect for a quick weeknight dinner or a lively family meal, it combines fresh ingredients with bold flavors for a satisfying and wholesome experience.
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. This ensures even roasting and crispy chicken skin.
- Make the ladolemono Greek salad dressing: In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper. Whisk vigorously to combine. While whisking, slowly drizzle in the olive oil and continue whisking until the dressing is emulsified and smooth.
- Coat the veggies: On a large sheet pan, spread out the onions, zucchini, bell pepper, and tomato. Season them well with salt and pepper. Pour about 1/4 cup of the dressing over the vegetables and toss gently to coat everything evenly. Spread the vegetables out so they are all touching the surface of the pan for maximum roasting effect.
- Add the remaining ingredients: Season the chicken thighs generously with salt and pepper on both sides. Nestle the chicken, olives, and feta chunks among the vegetables on the pan. Drizzle the remaining ladolemono dressing over the entire pan, ensuring the chicken especially is well covered with the sauce.
- Bake: Place the sheet pan in the oven on the center rack and roast until the chicken is cooked through, about 35 minutes. For added color, transfer the chicken to the top rack and broil for 2 minutes, watching closely to prevent burning and to develop a nice browned surface.
- Finish and serve: Remove the pan from the oven. Spoon the pan juices over the chicken and vegetables. Garnish with chopped parsley. Serve hot, ensuring each serving includes some vegetables, olives, feta, and flavorful pan juices.
Notes
- Feel free to swap or add seasonal vegetables like eggplant, cherry tomatoes, or potatoes based on what you have available.
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F or the meat is no longer pink in the center.
- This dish pairs well with a side of crusty bread or a side salad for a complete meal.
- You can prepare the ladolemono dressing ahead of time and store it in the refrigerator for up to 3 days.
- Using boneless, skinless chicken thighs keeps the dish moist and flavorful compared to breast meat.
Nutrition
- Serving Size: 1/6 of the recipe (about 1 chicken thigh and allotment of vegetables)
- Calories: 430 kcal
- Sugar: 8 grams
- Sodium: 780 mg
- Fat: 34 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 26 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 115 mg
