Greek Sheet-Pan Chicken
By Suzy Karadsheh
Category
Entree
Cuisine
Greek
Servings
6
Prep Time
8 minutes
Cook Time
37 minutes
Total Time
45 Minutes
In this sheet-pan chicken recipe, chicken thighs, veggies, and big hunks of tangy feta are coated in garlicky, lemony Greek salad dressing and baked until everything is tender, golden brown, and swimming in bold Mediterranean flavor. Serve on its own, or with crusty bread for getting the rich and flavorful pan sauce.
Ingredients
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1/4 cup fresh lemon juice Juice of 2 large lemons
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1 to 2 teaspoons dried oregano
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1 large garlic clove minced
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3/4 teaspoon kosher salt
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3/4 teaspoon black pepper
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3/4 cup extra virgin olive oil
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1 large red onion, halved and sliced into 1/2 -inch pieces
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1 medium zucchini, halved and sliced into 1/2-inch pieces (half moons)
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1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
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1 large tomato, cut into 8 wedges
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Kosher salt
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Ground black pepper
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6 to 8 boneless skinless chicken thighs
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1/4 cup pitted Kalamata olives
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1/4 cup pitted Castelvetrano olives
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4 ounces feta cheese, cut into chunks
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1/4 cup chopped Italian parsley, for garnish
For the Ladolemono (Greek salad dressing)
For the Chicken and Veggies
Directions
Get ready. Position a rack in the middle of your oven and heat it to 425°F.
Make the ladolemono Greek salad dressing. 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.
Coat the veggies. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 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.
Add the remaining ingredients. 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. 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.
Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Recipe Note
- 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
Calories 467, Fat 37.7 grams, Monounsaturated Fat 23500 milligrams, Sodium 789.6 milligrams, Sugar 3.3 grams, Calcium 133.9 milligrams, Carbs 7.3 grams, Saturated Fat 7.7 grams, Trans Fat 0.02 grams, Potassium 529.9 milligrams, Vitamin A 30.7 milligrams, Iron 1.9 milligrams, Protein 25.7 grams, Polyunsaturated Fat 4200 milligrams, Cholesterol 124.2 milligrams, Fiber 2 grams, Vitamin C 42.8 milligrams