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Greek Sheet-Pan Chicken with Lemon, Olives, and Feta Recipe

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4 from 6 reviews

This Greek Sheet-Pan Chicken recipe offers a vibrant and healthy meal featuring tender chicken thighs baked alongside seasonal vegetables, olives, and chunks of feta cheese, all generously coated in a tangy and aromatic ladolemono dressing made from lemon juice, oregano, garlic, and olive oil. Perfect for an easy yet flavorful dinner that comes together on a single sheet pan.

Ingredients

For the Ladolemono Dressing

  • 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

For the Vegetables and Chicken

  • 1 large red onion, halved and sliced into 1/2-inch pieces
  • 1 medium zucchini, halved and sliced into 1/2-inch thick half moons
  • 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
  • 1 large tomato, cut into 8 wedges
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 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

Instructions

  1. Preheat the oven: Position a rack in the middle of your oven and preheat to 425°F (220°C) to ensure even and efficient baking.
  2. Prepare the ladolemono dressing: In a medium mixing bowl, combine lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously while slowly drizzling in the extra virgin olive oil until the dressing is fully emulsified and well combined.
  3. Coat the vegetables: Spread the sliced red onion, zucchini, orange bell pepper, and tomato wedges evenly over a large sheet pan. Season generously with kosher salt and black pepper. Pour approximately 1/4 cup of the ladolemono dressing over the vegetables and toss to coat all pieces thoroughly. Spread the veggies out so they lie flat and make full contact with the pan.
  4. Add chicken and remaining ingredients: Season both sides of the boneless, skinless chicken thighs with salt and pepper. Nestle the chicken thighs into the vegetable bed on the sheet pan. Scatter both Kalamata and Castelvetrano olives as well as chunks of feta cheese between the chicken and vegetables. Drizzle the remaining ladolemono dressing over everything, ensuring the chicken is well coated for maximum flavor.
  5. Bake the dish: Place the sheet pan on the center rack of the preheated oven and bake for about 35 minutes or until the chicken is cooked through and vegetables are tender. For enhanced color and slight crispiness, move the pan to the top rack about 6 inches from the broiler and broil for 2-3 minutes, watching carefully to prevent burning while developing a golden finish.
  6. Finish and serve: Remove the pan from the oven and spoon pan juices over the chicken to keep it juicy. Garnish with freshly chopped Italian parsley. Serve the dish warm, enjoying the harmonious flavors of the Mediterranean-inspired ingredients.

Notes

  • Feel free to swap chicken thighs with boneless skinless chicken breasts if preferred, though thighs provide more moisture and flavor.
  • Adjust the amount of oregano in the dressing according to personal taste for a milder or stronger herb flavor.
  • If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the dressing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • To make the dish gluten-free, ensure all ingredients including olives and feta are free from additives containing gluten.

Find it online: https://cookedbygrace.com/greek-sheet-pan-chicken-with-lemon-olives-and-feta-recipe/