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Greek Sheet-Pan Chicken with Lemon, Olives, and Feta Recipe

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This Greek Sheet-Pan Chicken recipe features juicy boneless skinless chicken thighs baked alongside vibrant vegetables like zucchini, bell pepper, and tomato. Tossed in a fresh ladolemono dressing made from lemon juice, oregano, garlic, and olive oil, this one-pan dish delivers bright Mediterranean flavors with minimal cleanup. Finished with Kalamata and Castelvetrano olives and chunks of feta cheese, it’s an easy, wholesome meal perfect for weeknights or casual gatherings.

Ingredients

For the Ladolemono Dressing

  • 1/4 cup fresh lemon juice (juice of 2 large lemons)
  • 1 to 2 teaspoons dried oregano
  • 1 large garlic clove, minced
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 3/4 cup extra virgin olive oil

Vegetables

  • 1 large red onion, halved and sliced into 1/2-inch pieces
  • 1 medium zucchini, halved and sliced into 1/2-inch half moons
  • 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices
  • 1 large tomato, cut into 8 wedges
  • Kosher salt, to taste
  • Ground black pepper, to taste

Protein and Garnishes

  • 6 to 8 boneless skinless chicken thighs
  • 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

Instructions

  1. Preheat the Oven: Position a rack in the middle of your oven and preheat to 425°F (220°C).
  2. Prepare the Ladolemono Dressing: In a medium bowl, combine lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously while slowly drizzling in the olive oil until the mixture is fully emulsified and well combined.
  3. Coat the Vegetables: On a large sheet pan, spread out the sliced red onion, zucchini, bell pepper, and tomato wedges. Season generously with kosher salt and ground black pepper. Pour about 1/4 cup of the ladolemono dressing over the veggies and toss to coat evenly. Arrange the vegetables in a single layer ensuring good contact with the pan surface for roasting.
  4. Add Chicken and Other Ingredients: Season both sides of the chicken thighs with salt and pepper. Nestle the chicken pieces among the vegetables on the sheet pan. Scatter the Kalamata and Castelvetrano olives and chunks of feta cheese between the chicken and vegetables. Drizzle the remaining ladolemono dressing over everything, ensuring the chicken is well coated.
  5. Bake the Dish: Place the sheet pan on the center rack of the preheated oven. Bake for about 35 minutes or until the chicken is cooked through and the vegetables are tender.
  6. Broil for Color: For added color and slight crispiness, move the sheet pan to the top rack about 6 inches from the broiler element. Broil for 2-3 minutes, watching carefully to avoid burning, until the chicken and vegetables develop a nice golden-brown finish.
  7. Finish and Serve: Remove the pan from the oven and spoon the flavorful pan juices over the chicken. Garnish generously with chopped Italian parsley and serve immediately.

Notes

  • Use boneless skinless chicken thighs for tender and juicy results; bone-in chicken may require longer cooking time.
  • If you don’t have Castelvetrano olives, substitute with additional Kalamata or other mild green olives.
  • The ladolemono dressing can be prepared ahead of time and refrigerated for up to 2 days.
  • For a spicier twist, add red pepper flakes to the dressing.
  • This recipe works well with other vegetables such as eggplant, mushrooms, or asparagus if preferred.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or stovetop pan.

Find it online: https://cookedbysarah.com/greek-sheet-pan-chicken-with-lemon-olives-and-feta-recipe/