Name: Healthy Greek Sheet Pan Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 6-8 bone-in, skin-on chicken thighs; 1 medium zucchini, halved lengthwise and sliced; 1 large red onion, sliced into ½-inch wedges; 1 yellow bell pepper, chopped into 1-inch pieces; 1 pint cherry or grape tomatoes; ½ cup pitted Kalamata olives; ¼ cup crumbled feta cheese (for garnish); 2 tbsp fresh parsley, finely chopped (for garnish); ¾ cup extra virgin olive oil; ¼ cup fresh lemon juice (from ~2 large lemons); 1-2 tsp dried oregano; 1 large garlic clove, minced; ¾ tsp kosher salt; ¾ tsp black pepper

Description

A healthy one-pan Greek-inspired meal with bone-in chicken thighs roasted alongside zucchini, bell peppers, onions, tomatoes, and olives, finished with a zesty lemon-olive oil dressing and feta cheese.

Ingredients

6-8 bone-in, skin-on chicken thighs
1 medium zucchini, halved lengthwise and sliced
1 large red onion, sliced into ½-inch wedges
1 yellow bell pepper, chopped into 1-inch pieces
1 pint cherry or grape tomatoes
½ cup pitted Kalamata olives
¼ cup crumbled feta cheese (for garnish)
2 tbsp fresh parsley, finely chopped (for garnish)
¾ cup extra virgin olive oil
¼ cup fresh lemon juice (from ~2 large lemons)
1-2 tsp dried oregano
1 large garlic clove, minced
¾ tsp kosher salt
¾ tsp black pepper

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Instructions

Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
Prepare the Ladolemono: In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, kosher salt, and black pepper until well combined. This is your flavorful dressing.
Prepare the Vegetables: On a large sheet pan, spread out the sliced red onion, zucchini, bell pepper, and cherry tomatoes. Drizzle half of the prepared Ladolemono over the vegetables and toss to ensure they are all coated.
Season and Arrange Chicken: Season the chicken thighs generously on both sides with salt and pepper. Place the chicken pieces onto the same sheet pan, nestling them among the vegetables. Drizzle the remaining Ladolemono over the chicken and vegetables.
Bake: Place the sheet pan in the preheated oven and roast for approximately 35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
Finish and Serve: Remove the sheet pan from the oven. Scatter the pitted Kalamata olives and crumbled feta cheese over the chicken and vegetables. Garnish with fresh chopped parsley. Serve hot, spooning any pan juices over each serving.

Notes

Ensure chicken reaches an internal temperature of 165°F for safety.
This recipe is naturally gluten-free.
Adjust oregano to taste for more or less intensity.