Description
Discover how to make delicious Greek Sheetpan Chicken with Lemon and Oregano that’s bursting with Mediterranean flavors. Perfect for a quick and easy weeknight meal!
Ingredients
- 1/4 cup (60 ml) fresh lemon juice Juice of 2 large lemons
- 1 to 2 teaspoon (8 ml) s dried oregano
- 1 large garlic clove minced
- 3/4 teaspoon (4 ml) kosher salt
- 3/4 teaspoon (4 ml) black pepper
- 3/4 cup (180 ml) 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 pieces (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
- Ground black pepper
- 6 to 8 boneless skinless chicken thighs
- 1/4 cup (60 ml) pitted Kalamata olives
- 1/4 cup (60 ml) pitted green olives
- 4 ounce (113 g) s feta cheese, cut into chunks
- 1/4 cup (60 ml) chopped Italian parsley, for garnish
Instructions
- Prepare the oven by placing a rack in the center and setting the temperature to 425°F.
- Create the Greek dressing by combining the lemon juice, oregano, minced garlic, salt, and pepper in a medium-sized bowl. Whisk these together energetically. While continuing to whisk, slowly incorporate the olive oil until the mixture is well-blended.
- Arrange the vegetables on a large baking sheet, including the red onion, zucchini, orange bell pepper, and tomato wedges. Sprinkle them generously with salt and pepper. Pour about 1/4 cup of the dressing over the veggies, toss them to ensure they are well-coated, and spread them out evenly on the sheet.
- Prepare the chicken by seasoning it on both sides with salt and pepper. Place the chicken thighs, olives, and feta chunks among the vegetables on the baking sheet. Drizzle the rest of the Greek dressing over everything, making sure the chicken is thoroughly coated.
- Place the sheet in the preheated oven on the middle rack and bake for approximately 35 minutes, or until the chicken is fully cooked. To enhance the color, move the chicken to the top rack, about 6 inches from the broiler, and broil briefly. Keep a close watch to ensure the chicken and vegetables brown nicely without burning.
- Once done, take the pan out of the oven and spoon the juices over the chicken. Finish by sprinkling chopped parsley on top and serve.
Notes
- Marinate chicken in Greek dressing for 30 minutes before baking for enhanced flavor.
- Remember to toss vegetables halfway through baking for even cooking.
- Customize vegetables to your liking, such as adding mushrooms or cherry tomatoes.
