Description
Greek Sheet Pan Chicken is a quick and flavorful one-pan meal featuring juicy chicken thighs, roasted veggies, olives, and feta, all drizzled in a tangy lemon-oregano sauce. Ready in just 40 minutes, it’s a healthy and easy dinner perfect for busy nights.
Ingredients
- 6–8 boneless, skinless chicken thighs
- 1 large red onion, sliced
- 1 large zucchini, sliced into half moons
- 1 bell pepper, sliced
- 1 large tomato, cut into wedges
- ¼ cup Kalamata olives
- ¼ cup Castelvetrano olives
- 4 oz feta cheese, cut into large chunks
- Fresh parsley, chopped, for garnish
For the Ladolemono Sauce:
- ¼ cup fresh lemon juice
- 1–2 tsp dried oregano
- 1 garlic clove, minced
- ¾ tsp salt
- ¾ tsp black pepper
- ¾ cup extra virgin olive oil
Instructions
-
Preheat the Oven:
Heat the oven to 425°F (220°C). -
Make the Ladolemono Sauce:
Whisk together lemon juice, oregano, garlic, salt, and pepper in a bowl. Gradually add olive oil while whisking until emulsified. Set aside. -
Prepare the Veggies:
Slice the onion, zucchini, bell pepper, and tomato. Toss them with half of the ladolemono sauce, season with salt and pepper, and spread evenly on a sheet pan. -
Add Chicken:
Season the chicken thighs with salt and pepper, then place them on the sheet pan with the vegetables. Add olives and feta around the chicken and veggies. -
Drizzle with Sauce:
Pour the remaining ladolemono sauce over the chicken and vegetables. -
Bake:
Roast for 35 minutes or until the chicken reaches an internal temperature of 165°F. For extra color, broil for 2-3 minutes at the end. -
Serve:
Garnish with chopped parsley and serve hot.
Notes
- Different Veggies: Swap in seasonal vegetables like sweet potatoes, carrots, or Brussels sprouts.
- Use Chicken Breasts: Slice chicken breasts into pieces and bake at 400°F for 20 minutes.
- Dairy-Free: Omit the feta for a dairy-free option, or use a dairy-free feta substitute.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Sheet Pan Meal
- Method: Baking
- Cuisine: Mediterranean, Greek
