Greek Sheet-Pan Chicken

Ingredients

• 0.25 cup fresh lemon juice (Juice of 2 large lemons)
• 1.5 tsp dried oregano (Use 1 to 2 teaspoons)
• 1 garlic (Large clove, minced)
• 0.75 tsp kosher salt (For the dressing)
• 0.75 tsp black pepper (For the dressing)
• 0.75 cup extra virgin olive oil (For the ladolemono dressing)
• 1 red onion (Large; halved and sliced into 1/2-inch pieces)
• 1 zucchini (Medium; halved and sliced into 1/2-inch half moons)
• 1 orange bell pepper (Large; cored and sliced into 1/2-inch-thick slices)
• 1 tomato (Large; cut into 8 wedges)
• kosher salt (For seasoning the vegetables and chicken, to taste)
• ground black pepper (For seasoning the vegetables and chicken, to taste)
• 7 boneless skinless chicken thighs (Use 6 to 8 thighs)
• 0.25 cup Kalamata olives (Pitted)
• 0.25 cup Castelvetrano olives (Pitted)
• 4 oz feta cheese (Cut into chunks)
• 0.25 cup Italian parsley (Chopped, for garnish)

Steps

1. 1

   Position a rack in the middle of the oven and heat the oven to 425°F.

2. 2

   Make the ladolemono Greek salad dressing. In a medium mixing bowl, add the lemon juice, oregano, minced garlic, salt, and pepper. Whisk vigorously to combine.

3. 3

   While whisking the dressing, slowly drizzle in the olive oil. Continue whisking until the dressing is emulsified.

4. 4

   On a large sheet pan, spread out the red onion, zucchini, bell pepper, and tomato wedges. Season the vegetables well with salt and pepper.

5. 5

   Pour about 1/4 cup of the ladolemono sauce over the vegetables. Toss to coat, then spread the vegetables out so each piece is touching the surface of the pan.

6. 6

   Season the chicken thighs on both sides with salt and pepper.

7. 7

   Nestle the chicken, Kalamata olives, Castelvetrano olives, and feta chunks between the vegetables. Drizzle the remaining ladolemono sauce over everything, making sure the chicken is especially well coated.

8. 8

   Bake the sheet pan on the center rack until the chicken is cooked through, about 35 minutes. The chicken should reach an internal temperature of 165°F.

9. 9

   For additional color, transfer the pan to the top rack, about 6 inches from the broiler. Broil for a couple of minutes, watching closely so the chicken and vegetables gain color without burning.

10. 10

    Remove the pan from the oven and spoon the pan juices over the chicken. Garnish with the chopped parsley and serve.

Notes

The ladolemono sauce can be made 1 to 2 days ahead. Regular bone-in chicken thighs can also be used, but the cooking time may need to be adjusted; check with a meat thermometer. The source suggests serving with crusty bread for dipping into the pan sauce.

Nutrition per serving

• main
• Greek
• Mediterranean
• sheet-pan
• baked
• chicken
• high-protein