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Greek Sheet-Pan Chicken Recipe

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4.2 from 6 reviews

This Greek Sheet-Pan Chicken recipe combines juicy, herb-marinated chicken thighs with fresh vegetables, olives, and feta cheese, all baked together on a single pan for an easy, vibrant Mediterranean meal bursting with classic flavors.

Ingredients

Dressing and Marinade

  • 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

Chicken and Add-ins

  • 6 to 8 boneless skinless chicken thighs
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 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

Instructions

  1. Get ready: Position a rack in the middle of your oven and preheat it to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
  2. Make the ladolemono Greek salad dressing: In a medium mixing bowl, whisk together the lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. While whisking vigorously, slowly drizzle in the extra virgin olive oil to create a well-emulsified, bright and tangy dressing.
  3. Coat the veggies: Spread the sliced red onion, zucchini, bell pepper, and tomato wedges evenly on a large sheet pan. Season the vegetables generously with salt and pepper, then pour about 1/4 cup of the prepared ladolemono dressing over them. Toss gently to coat all pieces, and arrange them so they are all in direct contact with the pan surface for optimal roasting.
  4. Add the remaining ingredients: Season the chicken thighs on both sides with salt and pepper. Nestle the chicken pieces among the coated vegetables on the sheet pan. Scatter the Kalamata and Castelvetrano olives and the feta cheese chunks evenly between the chicken and vegetables. Drizzle the remaining ladolemono dressing over the chicken and other ingredients, ensuring the chicken is well covered to maximize flavor.
  5. Bake: Place the sheet pan on the center rack of the preheated oven and bake for about 35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). For added color and slight crispiness, move the pan to the top rack, about 6 inches away from the broiler, and broil for 2 to 3 minutes, watching closely to prevent burning while achieving a golden finish on the chicken and vegetables.
  6. Finish and serve: Remove the sheet pan from the oven and spoon some of the pan juices over the chicken pieces for added moisture and flavor. Garnish generously with chopped Italian parsley. Serve immediately, enjoying this wholesome and flavorful Greek-inspired sheet-pan meal.

Notes

  • You can use bone-in chicken thighs if preferred; just increase the baking time by 10-15 minutes to ensure doneness.
  • If you don’t have Castelvetrano olives, green olives or more Kalamata olives can be substituted.
  • Feel free to add other vegetables like cherry tomatoes or eggplant for variety.
  • For a spicier kick, sprinkle some crushed red pepper flakes into the dressing.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

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