Greek Sheet-Pan Chicken

Name: Greek Sheet-Pan Chicken
Total time: 45 min
Yield: 6 servings
Ingredients: 2 ea lemons; 1.5 g dried oregano; 1 ea garlic clove; 4.5 g kosher salt; 0.75 tsp black pepper; 180 ml extra virgin olive oil; 300 g red onion; 200 g zucchini; 1 ea orange bell pepper; 200 g tomato; 8 ea boneless skinless chicken thighs; 35 g pitted kalamata olives; 35 g pitted castelvetrano olives; 115 g feta cheese; 15 g fresh flat-leaf parsley

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Chicken thighs, vegetables, olives and big hunks of tangy feta coated in a garlicky, lemony Greek dressing and roasted on one pan until golden.

Serves 6 45 minKid-friendly

Gluten freeChickenOne panBakeMediterranean

Ingredients

lemons — juiced2 ea
dried oregano — 1 ½ tsp1.5 g
garlic clove — minced1 ea
kosher salt — ¾ tsp4.5 g
black pepper0.75 tsp
extra virgin olive oil180 ml
red onion — halved and sliced300 g
zucchini — halved and sliced into half moons200 g
orange bell pepper — cored and sliced1 ea
tomato — cut into 8 wedges200 g
boneless skinless chicken thighs8 ea

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Greek Sheet-Pan Fish
- 900 g Firm white fish fillets instead of boneless skinless chicken thighs
Roast the vegetables first, then nestle the marinated fish among them for the last 12 to 15 minutes until it flakes.
Vegetarian
Greek Sheet-Pan Chickpeas
- 660 g Canned chickpeas instead of boneless skinless chicken thighs
Drain and pat the chickpeas dry, toss them in the marinade and roast with the vegetables for 25 to 30 minutes until crisp at the edges; no resting time is needed.
Vegan
Greek Sheet-Pan Chickpeas
- 660 g Canned chickpeas instead of boneless skinless chicken thighs
- 115 g Dairy-free feta instead of feta cheese
Drain and pat the chickpeas dry, toss them in the marinade and roast with the vegetables for 25 to 30 minutes until crisp at the edges; scatter the dairy-free feta over at the end.
Dairy-free
- 115 g Dairy-free feta instead of feta cheese
Scatter the dairy-free feta over after roasting; it does not brown like dairy feta.

Swaps are suggestions — check labels if you are cooking for an allergy.

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lemons · 2 items
dried oregano · 1.5 g
garlic clove · 1 item
kosher salt · 4.5 g
black pepper · 0.75 tsp
extra virgin olive oil · 180 ml
red onion · 300 g
zucchini · 200 g
orange bell pepper · 1 item
tomato · 200 g
boneless skinless chicken thighs · 8 items
pitted kalamata olives · 35 g
pitted castelvetrano olives · 35 g
feta cheese · 115 g
fresh flat-leaf parsley · 15 g

Method

Position a rack in the middle of your oven and heat it to 425°F (220°C).
Make the ladolemono Greek salad dressing: in a medium bowl, whisk the lemon juice (about 60 ml), oregano, garlic, salt and pepper. While whisking, drizzle in the olive oil and keep whisking until emulsified.
Spread the onion, zucchini, bell pepper and tomato on a large sheet pan. Season well with salt and pepper, pour about 60 ml of the dressing over, toss to coat, then spread the vegetables out so they all touch the pan.
Season the chicken on both sides with salt and pepper. Nestle the chicken, olives and chunks of feta between the vegetables and drizzle with the remaining dressing, making sure the chicken is well covered.
Bake on the center rack until the chicken is cooked through, about 35 minutes. For more color, move the chicken to the top rack about 15 cm (6 inches) from the broiler and broil for a couple of minutes, watching closely so nothing burns.
Spoon the pan juices over the chicken, garnish with the parsley and serve.