A Mediterranean-inspired one-pan dish featuring tender chicken thighs, colorful vegetables, and feta cheese, all roasted together with a flavorful lemon-oregano dressing.
greek
Nutrition
Provides high-quality protein from chicken, healthy monounsaturated fats from olive oil, and vitamins from fresh vegetables.
| Calories | 475 kcal |
| Energy | 1987 kJ |
| Protein | 31 g |
| Total Fat | 37 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 23 g |
| Cholesterol | 97 mg |
| Carbohydrate | 6 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 533 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnermeal prepmain courseone potoven and roasting
Greek Sheet-Pan Chicken
The Mediterranean Dish (Suzy Karadsheh)
6
servings
0
per serve
0
minutes
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Ingredients
For The Ladolemono (Greek Salad Dressing)
For The Chicken And Veggies
Equipment
Large sheet pan
Medium mixing bowl
Whisk
Chef's knife
Cutting board
Instructions
1
Get ready:
Position a rack in the middle of your oven and heat it to 425°F.
Position a rack in the middle of your oven and heat it to 425°F.
2
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.
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.
3
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.
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.
4
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.
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.
5
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.
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.
6
Finish and serve.
Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Greek Sheet-Pan Chicken
The Mediterranean Dish (Suzy Karadsheh)
6
servings
0
per serve
0
minutes
A Mediterranean-inspired one-pan dish featuring tender chicken thighs, colorful vegetables, and feta cheese, all roasted together with a flavorful lemon-oregano dressing.
greek
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Ladolemono (Greek Salad Dressing)
For The Chicken And Veggies
Equipment
Large sheet pan
Medium mixing bowl
Whisk
Chef's knife
Cutting board
Instructions
1
Get ready:
Position a rack in the middle of your oven and heat it to 425°F.
Position a rack in the middle of your oven and heat it to 425°F.
2
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.
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.
3
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.
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.
4
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.
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.
5
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.
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.
6
Finish and serve.
Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
dinnermeal prepmain courseone potoven and roasting
Nutrition
Provides high-quality protein from chicken, healthy monounsaturated fats from olive oil, and vitamins from fresh vegetables.
| Calories | 475 kcal |
| Energy | 1987 kJ |
| Protein | 31 g |
| Total Fat | 37 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 23 g |
| Cholesterol | 97 mg |
| Carbohydrate | 6 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 533 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
