Mediterranean Chicken Sheet Pan Dinner
Recreate sunny Mediterranean afternoons at home with this one-pan chicken dinner, featuring zesty lemon, feta, and roasted veggies.
Ingredients
- 1/4 cup lemon juice from 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
- 1 large red onion sliced into 1/2-inch pieces
- 1 medium zucchini halved and sliced into 1/2-inch half moons
- 1 large orange bell pepper sliced into 1/2-inch thick slices
- 1 large tomato cut into 8 wedges
- Kosher salt
- Black pepper
- 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
- Preheat your oven to 425°F and adjust a rack to the middle position.
- Prepare the ladolemono dressing. In a medium bowl, whisk together lemon juice, oregano, minced garlic, salt, and pepper. Gradually whisk in the olive oil until the mixture is well combined.
- Prepare the vegetables. On a large baking sheet, arrange the sliced onions, zucchini, bell pepper, and tomato. Season with salt and pepper. Drizzle about 1/4 cup of the dressing over the vegetables, tossing to coat evenly. Spread them out in a single layer on the pan.
- Add the chicken and other ingredients. Season the chicken thighs with salt and pepper. Place them among the vegetables along with Kalamata and Castelvetrano olives, and chunks of feta. Drizzle the remaining dressing over the chicken and vegetables, ensuring the chicken is well coated.
- Bake in the oven for about 35 minutes, or until the chicken is fully cooked. For extra color, move the pan to the top rack near the broiler for 2-3 minutes, watching closely to avoid burning.
- Remove from the oven, spoon the pan juices over the chicken, and garnish with chopped parsley before serving.