About
Isn't keeping things easy just the best? Easy Greek Sheet-Pan Chicken certainly thinks so! The golden, savory chicken thighs are nestled in between tender veggies and tangy olives to really capture that Mediterranean spirit! Oh, and can't forget about feta, Greece's beloved tangy cheese! With everything coated in a bright, herbaceous dressing, Easy Greek Sheet-Pan Chicken makes dinner a breeze!
Ingredients
- For the Greek salad dressing:
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 large clove garlic, minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra-virgin olive oil
- For the chicken and veggies:
- 1 large red onion, halved, sliced into 1/2-inch pieces
- 1 medium zucchini, halved, sliced into 1/2-inch half moons
- 1 large orange bell pepper, sliced into 1/2-inch-thick slices
- 1 large tomato, cut into 8 wedges
- kosher salt, to taste
- ground black pepper, to taste
- 8 chicken thighs, bone-in and skins removed
- 1/4 cup Kalamata olives, pitted
- 1/4 cup Castelvetrano olives, pitted
- 4 ounces feta cheese, cut into chunks
- 1/4 cup Italian parsley, optional, chopped, for garnish
Directions
Step 1 -Position a rack to the middle of the oven.
Step 2 -Preheat the oven to 425 degrees F.
Step 3 -In a medium mixing bowl, add the lemon juice, the oregano, the garlic, 3/4 teaspoon of the salt, and 3/4 teaspoon of the pepper and whisk to combine.
Step 4 -Add the olive oil to the lemon juice mixture slowly, while whisking vigorously, until it is combined and emulsified.
Step 5 -On a large sheet pan, add the onions, the zucchini, the bell peppers, and the tomatoes and season them generously with the extra salt and the extra pepper.
Step 6 -Pour about 1/4 cup of the salad dressing over the vegetables and toss to coat.
Step 7 -Spread the vegetables out so they are evenly spaced.
Step 8 -Season the chicken thighs on both sides with the extra salt and the extra pepper.
Step 9 -Nestle the chicken thighs, the Kalamata olives, the Castelvetrano olives, and the feta between the vegetables on the sheet pan.
Step 10 -Drizzle the remaining dressing over the chicken mixture, making sure to coat the chicken thighs entirely.
Step 11 -Bake in the center rack of the oven until the chicken thighs reach an internal temperature of 165 degrees F, about 35-40 minutes.
Step 12 -Optionally, transfer the sheet pan to the top rack and switch the oven to broil.
Step 13 -Broil the chicken mixture until it becomes golden-brown, about 2 minutes. Make sure to keep a close eye on the chicken mixture so it does not burn.
Step 14 -Transfer the sheet pan from the oven.
Step 15 -Spoon the pan juice over the chicken thighs.
Step 16 -Serve garnished with the parsley.
