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Greek Sheet Pan Chicken

Greek sheet pan chicken with vegetables, olives, and feta

Chicken thighs, veggies, olives, and feta baked in lemony Greek dressing.

Mediterranean Medium 14 ingredients Easily packed
chicken feta olive lemon zucchini oregano garlic salt pepper olive-oil onion bell-pepper tomato parsley

Ingredients

  • 1/4 cup fresh lemon juice
  • 1–2 tsp dried oregano
  • 1 large garlic clove, minced
  • 3/4 tsp kosher salt
  • Black pepper
  • 1/2 cup extra-virgin olive oil (approx., for dressing)
  • 1 large red onion, sliced
  • 1 medium zucchini, sliced
  • 1 orange bell pepper, sliced
  • 1 large tomato, wedged
  • 6–8 boneless skinless chicken thighs
  • 1/2 cup mixed olives
  • 4 oz feta, in chunks
  • Chopped parsley for garnish

Steps

  1. Whisk lemon juice, oregano, garlic, salt, and pepper; stream in olive oil to make dressing.
  2. Toss veggies with some dressing on a sheet pan. Nestle seasoned chicken, olives, and feta; drizzle remaining dressing.
  3. Bake at 425°F about 35 minutes until chicken is cooked and veggies are tender.
  4. Garnish with parsley and serve.

Source: The Mediterranean Dish