Name: Easy Greek Sheet Pan Chicken for a Hearty Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1/4 cup fresh lemon juice (from 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; 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 pieces; 1 large tomato, cut into 8 wedges; Kosher salt; Ground black pepper; 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

Description

This Greek sheet-pan chicken features tender chicken thighs and vibrant vegetables roasted with a zesty ladolemono dressing, topped with olives and feta for a flavorful meal.

Ingredients

Scale

1/4 cup fresh lemon juice (from 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
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 pieces
1 large tomato, cut into 8 wedges
Kosher salt
Ground black pepper
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

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Instructions

Preheat oven to 425°F and place a rack in the middle position.
Make the ladolemono dressing by combining lemon juice, oregano, garlic, salt, and pepper in a bowl. Whisk while slowly drizzling in olive oil until emulsified.
Spread onions, zucchini, bell pepper, and tomatoes on a large sheet pan. Season with salt and pepper, pour 1/4 cup of dressing over vegetables, toss to coat, and arrange evenly on pan.
Season chicken thighs with salt and pepper. Add chicken, olives, and feta chunks among the vegetables. Drizzle the remaining dressing over the entire pan, coating the chicken well.
Bake on the center rack until chicken is cooked through, about 35 minutes.
For a browned finish, broil on the top rack about 6 inches from the heat for a few minutes, watching carefully.
Remove from oven, spoon pan juices over chicken, garnish with parsley, and serve.

Notes

Use fresh lemons for the best ladolemono flavor. Adjust oregano to taste. Broil carefully to prevent burning while getting a nice color on chicken and vegetables.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 5
Sodium: 680
Fat: 30
Saturated Fat: 7
Unsaturated Fat: 21
Carbohydrates: 12
Fiber: 3
Protein: 39
Cholesterol: 110