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Greek Sheet-Pan Chicken

🇬🇷 Greece

Servings: 6 Prep: 8 minutes Cook: 37 minutes Total: 45 minutes

Ingredients

  • 1/4 cup fresh lemon juice
  • 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
  • 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 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

Steps

  1. Preheat oven to 425°F with a rack in the middle position.
  2. In a mixing bowl, whisk together lemon juice, oregano, garlic, salt, and pepper.
  3. Slowly drizzle in olive oil while whisking until the dressing is emulsified.
  4. Spread onion, zucchini, bell pepper, and tomato on a large sheet pan.
  5. Season vegetables with salt and pepper, then toss with about 1/4 cup of the dressing.
  6. Spread vegetables evenly so they touch the pan surface.
  7. Season chicken thighs with salt and pepper on both sides.
  8. Nestle chicken, olives, and feta chunks among the vegetables.
  9. Drizzle remaining dressing over the chicken and vegetables.
  10. Bake on the center rack for about 35 minutes, until chicken is cooked through.
  11. For extra color, move pan to the top rack near the broiler and broil briefly, watching closely to prevent burning.
  12. Remove from oven and spoon pan juices over the chicken.
  13. Garnish with parsley and serve.

Source: www.themediterraneandish.com