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
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. 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
