Mediterranean Sheet Pan Chicken Recipe – Learn like a Pro: When I was testing recipes for my first cookbook, I was dubbed the “sheet-pan queen.” This designation is a badge of honor that I wear! The biggest attraction of a sheet-pan dinner, I’ll admit, is its convenience—all you need is one pan and 45 minutes to have a fully cooked meal on the table. Convenience is a plus for this Greek sheet pan chicken, but that’s about the least fascinating thing about this flavor-bomb of a meal.
Mediterranean Sheet Pan Chicken Recipe – Learn like a Pro
The pan does all the work for you, much like with our entire roast spatchcock chicken or my sheet-pan chicken sausage. While you unwind or prepare a pitcher of iced hibiscus tea to serve once everything is hot and ready, the pan gets nice and hot in the oven, joyfully caramelizing and charring the meat and veggies and softening the feta. There’s no need to render or sauté.
Ingredients
- ¼ cup fresh lemon juice Juice of 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra virgin olive oil
For The 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
- ground black pepper
- 6 to 8 boneless skinless chicken thighs
- ¼ cup pitted Kalamata olives
- ¼ cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- ¼ cup chopped Italian parsley, for garnish
Instructions
Prepare: Set an oven rack in the center and preheat the oven to 425°F. Prepare the Greek salad dressing (ladolemono). Whisk together the lemon juice, oregano, garlic, salt, and pepper in a medium-sized mixing basin. Drizzle in the olive oil and stir until the mixture becomes emulsified.
Cover the vegetables. Spread the tomatoes, bell pepper, zucchini, and onions onto a large sheet pan. Once the vegetables are well-seasoned with salt and pepper, drizzle ¼ cup of the sauce over them. After giving the veggies a quick toss to coat, arrange them so that they come into contact with the pan’s surface.
Tips:
Stir in the remaining components. Sprinkle salt and pepper on both sides of the chicken. Tuck the chicken, pieces of olive feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce. Complete and present. Take the chicken out of the oven and cover it with the pan liquid. Serve with the parsley as a garnish.
Cook. Bake the chicken for about 35 minutes, or until it is cooked through, on the center rack of your preheated oven. Move the chicken to the top rack, approximately 6 inches away from the broiler, for extra color. For a few minutes, broil, keeping a close eye on the chicken and veggies to ensure they get some color without burning.
Nutrition
- Calories: 466.7kcal
- Carbohydrates: 7.3g
- Protein: 25.7g
- Fat: 37.7g
- Saturated Fat: 7.7g
- Polyunsaturated Fat: 4.2g
- Monounsaturated Fat: 23.5g
- Trans Fat: 0.02g
- Cholesterol: 124.2mg
- Sodium: 789.6mg
- Potassium: 529.9mg
- Fiber: 2g
- Sugar: 3.3g
- Vitamin A: 1226.8IU
- Vitamin C: 42.8mg
- Calcium: 133.9mg
- Iron: 1.9mg
