Name: Greek Sheet Pan Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 6 chicken thighs, skinless and boneless; 1 tablespoon olive oil; ½ teaspoon flakey sea salt; ⅓ teaspoon cracked black pepper; ½ lemon; 2 tablespoons dried oregano; 1 tablespoon paprika; ½ teaspoon red pepper flakes (optional); 1 large red onion, wedges (3.5 oz); ½ cup chargrilled artichokes; 1 red pepper, cut into 1-inch cubes; 1 large zucchini, cut into half moons; 4 garlic cloves (in the skins); ⅓ cup feta, crumbled; ⅓ cup pitted green olives, torn; 1 tablespoon fresh parsley, chopped; ⅓ cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon capers; 1 pepperoncini or small pickle; ¼ cup pitted green olives, torn; 0.3 oz fresh coriander, roughly chopped; 0.3 oz fresh parsley, roughly chopped; 0.2 oz fresh basil; Salt and pepper to taste

Description

This Greek Sheet Pan Chicken recipe is a delicious and easy one-pan meal that’s bursting with Mediterranean flavors. Tender chicken thighs are seasoned with oregano, paprika, and lemon, then roasted alongside a colorful mix of veggies, olives, and feta. Drizzled with a flavorful dressing, this dish is perfect for a simple yet impressive dinner.

Ingredients

Chicken:

6 chicken thighs, skinless and boneless
1 tablespoon olive oil
½ teaspoon flakey sea salt
⅓ teaspoon cracked black pepper
½ lemon
2 tablespoons dried oregano
1 tablespoon paprika
½ teaspoon red pepper flakes (optional)

Veggies:

1 large red onion, wedges (3.5 oz)
½ cup chargrilled artichokes
1 red pepper, cut into 1-inch cubes
1 large zucchini, cut into half moons
4 garlic cloves (in the skins)
⅓ cup feta, crumbled
⅓ cup pitted green olives, torn
1 tablespoon fresh parsley, chopped

Dressing:

⅓ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon capers
1 pepperoncini or small pickle
¼ cup pitted green olives, torn
0.3 oz fresh coriander, roughly chopped
0.3 oz fresh parsley, roughly chopped
0.2 oz fresh basil
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F.
Toss chicken with oregano, paprika, salt, pepper, red pepper flakes (optional), and olive oil.
Arrange chicken, onions, peppers, artichokes, zucchini, garlic, and lemon on a baking tray. Spray veggies with olive oil.
Cook in the oven for 20-25 minutes until chicken is cooked through.
Make the dressing by blending all ingredients.
Remove lemon half and garlic from tray. Squeeze lemon into dressing, add 2 garlic cloves, and blend.
Brush cooked chicken and veggies with dressing, top with feta and parsley.
Remove skins from remaining garlic cloves before serving.
Store any leftover dressing in the fridge or freezer.

Notes

Feel free to customize the veggies based on your preferences.
Adjust the seasoning and dressing to suit your taste.
This dish pairs well with a side of couscous or crusty bread.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 679 kcal
Sugar: 5g
Sodium: 860mg
Fat: 55g
Saturated Fat: 13g
Unsaturated Fat: 38g
Trans Fat: 0.1g
Carbohydrates: 16g
Fiber: 6g
Protein: 33g
Cholesterol: 178mg