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Greek Sheet-Pan Chicken Recipe

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3.9 from 15 reviews

This Greek Sheet-Pan Chicken is a vibrant, flavorful meal perfect for a quick weeknight dinner. Featuring juicy chicken thighs roasted with fresh vegetables, Kalamata and Castelvetrano olives, and tangy feta cheese, all coated in a bright, lemony ladolemono dressing made with fresh lemon juice, garlic, and oregano. It’s an easy, one-pan meal that captures the essence of Mediterranean cuisine with minimal cleanup.

Ingredients

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

Protein & Garnish

  • 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
  • Kosher salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Preheat the oven: Position a rack in the middle of your oven and heat it to 425°F to ensure it’s ready for roasting the chicken and vegetables evenly.
  2. Make the ladolemono dressing: In a medium mixing bowl, combine the lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously while gradually drizzling in the olive oil until the mixture emulsifies into a bright, tangy dressing.
  3. Prepare and coat the vegetables: Spread the sliced onions, zucchini, bell pepper, and tomato wedges on a large sheet pan. Season with kosher salt and black pepper. Pour about 1/4 cup of the ladolemono dressing over the vegetables and toss thoroughly to coat. Spread them out evenly so all pieces are in contact with the pan for roasting.
  4. Add chicken, olives, and feta: Season the chicken thighs well on both sides with salt and pepper. Nestle the chicken pieces among the vegetables on the sheet pan, adding the Kalamata and Castelvetrano olives and chunks of feta cheese around them. Drizzle the remaining dressing evenly over the chicken and vegetables, making sure the chicken is well coated.
  5. Bake the sheet pan: Place the sheet pan on the center rack of the preheated oven. Roast for about 35 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender. For a beautifully browned finish, move the pan to the top rack about 6 inches from the broiler and broil for 1-2 minutes, watching carefully to prevent burning.
  6. Finish and serve: Remove the sheet pan from the oven. Spoon the flavorful pan juices over the chicken and vegetables. Garnish with the freshly chopped Italian parsley. Serve immediately for a fresh, vibrant Greek-inspired meal.

Notes

  • You can use chicken breasts instead of thighs, but thighs remain juicier and more flavorful when roasted.
  • The ladolemono dressing can be prepared ahead and refrigerated for up to 2 days for more flavor development.
  • If you don’t have Castelvetrano olives, green olives or more Kalamata olives work well as substitutes.
  • Ensure vegetables are spread in a single layer for even roasting and caramelization.
  • Watch carefully during broiling, as the sugars in the dressing can burn quickly.

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