Greek Sheet-Pan Chicken
User Reviews
5
Greek Sheet-Pan Chicken
Description
Greek Sheet-Pan Chicken features boneless, skinless chicken thighs baked alongside a colorful selection of vegetables including red onion, zucchini, orange bell pepper, and tomato. The key to its flavor is the ladolemono dressing, a mixture of lemon juice, garlic, oregano, kosher salt, black pepper, and extra virgin olive oil, which both marinates the ingredients and coats them for roasting. This citrusy, herbaceous dressing brightens the dish and complements the olives and feta cheese, adding layers of Mediterranean taste.
The baking process at 425°F allows the chicken to cook thoroughly while the vegetables soften and caramelize slightly, creating a pleasing texture combination of tender meat and juicy, roasted vegetables. The inclusion of kalamata and Castelvetrano olives provides a pleasing salty bite, contrasting the acidity of the dressing and the creaminess of the feta chunks scattered throughout.
Serving this dish straight from the sheet pan offers a practical and flavorful meal, with the balance of protein, vegetables, and bold Mediterranean flavors presenting a pleasing dinner option. Parsley garnish brings a fresh herbal note. You can customize the vegetable mix based on what's available or seasonal.
To check doneness, the chicken should have no pink in the center or reach an internal temperature of 165°F. You can swap vegetables according to preference or seasonality without affecting the core flavor profile significantly.
Ingredients
For the Ladolemono (Greek salad dressing)
- 1/4 cup lemon juice juice of 2 large lemons, fresh
- 1 to 2 teaspoons oregano dried
- 1 garlic minced, large clove
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
For the Chicken and Veggies
- 1 red onion halved and sliced into 1/2 -inch pieces, large
- 1 zucchini halved and sliced into 1/2-inch pieces (half moons, medium
- 1 orange bell pepper cored and sliced into 1/2-inch thick slices, large
- 1 tomato cut into 8 wedges, large
- kosher salt
- black pepper ground
- 6 to 8 chicken thigh boneless, skinless
- 1/4 cup kalamata olives pitted
- 1/4 cup green olives Castelvetrano variety, pitted
- 4 ounces feta cheese cut into chunks
- 1/4 cup parsley for garnish, Italian, chopped
Instructions
- Get ready: Position a rack in the middle of your oven and heat it to 425°F.
- Make the ladolemono Greek salad dressing. In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
- Coat the veggies. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
- Add the remaining ingredients. Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
- Bake. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Notes
- Substitute vegetables according to season or availability to keep the dish fresh and adaptable.
- Ensure chicken thighs reach an internal temperature of 165°F or no visible pink remains to confirm doneness.
- For authentic flavor, use fresh lemons to make the ladolemono dressing and high-quality olive oil.
- Garnish with chopped parsley before serving to add freshness and color.
- Visit specialty stores for Mediterranean ingredients like kalamata olives and quality feta for the best taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4667 kcal
% Daily Value*
| Calories | 466.7kcal | 23% |
| Carbohydrates | 7.3g | 2% |
| Protein | 25.7g | 51% |
| Fat | 37.7g | 58% |
| Saturated Fat | 7.7g | 39% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 23.5g | 118% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 124.2mg | 41% |
| Sodium | 789.6mg | 33% |
| Potassium | 529.9mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3.3g | 7% |
| Vitamin A | 1226.8IU | 25% |
| Vitamin C | 42.8mg | 48% |
| Calcium | 133.9mg | 13% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
