Greek Sheet-Pan Chicken
This Greek Sheet-Pan Chicken is a delicious and easy dish featuring chicken thighs, fresh vegetables, and a zesty ladolemono dressing.
Equipment
- large mixing bowl
- Sheet Pan
- Whisk
Ingredients
Ladolemono (Greek salad dressing)
- ¼ cup fresh lemon juice Juice of 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large clove garlic minced
- ¾ teaspoon kosher salt
Chicken and Veggies
- 1 large red onion halved and sliced into ½-inch pieces
- 1 medium zucchini halved and sliced into ½-inch pieces (half moons)
- 1 large orange bell pepper cored and sliced into ½-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
- ¼ cup pitted Kalamata olives
Instructions
Preparation
- 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 ¼ 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.
Nutrition
Serving: 1servingCalories: 466.7kcalCarbohydrates: 7.3gProtein: 25.7gFat: 37.7gSaturated Fat: 7.7gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 23.5gTrans Fat: 0.02gCholesterol: 124.2mgSodium: 789.6mgPotassium: 529.9mgFiber: 2gSugar: 3.3gVitamin A: 1226.8IUVitamin C: 42.8mgCalcium: 133.9mgIron: 1.9mg
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