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–+ servings
Close-up of crispy, seasoned chicken thighs surrounded by roasted zucchini, red onion, and cherry tomatoes in a Sheet Pan Chicken and Veggies dish.

Sheet Pan Chicken and Veggies

This recipe provides instructions for making sheet pan chicken thighs baked with vegetables and finished with a Greek lemon-oregano dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Ladolemono (Greek Salad Dressing)
  • 1/4 cup Fresh lemon juice Juice of 2 large lemons
  • 2 teaspoons Dried oregano Use 1 to 2 teaspoons
  • 1 large Garlic clove 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 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
  • 6 Boneless skinless chicken thighs Use 6 to 8
  • 1/4 cup Pitted Kalamata olives
  • 1/4 cup Pitted Castelvetrano olives
  • 4 ounces Feta cheese cut into chunks
  • 1/4 cup Chopped Italian parsley for garnish

Equipment

  • Oven
  • Large sheet pan
  • Medium mixing bowl

Method
 

  1. 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.
  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.
  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.
  5. 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. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.

Notes

You can use chicken breasts instead of thighs if you prefer, but adjust the cooking time as needed.

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