Greek Sheet Pan Chicken

Quick, flavourful, and all in one tray, this Greek Sheet Pan Chicken is loaded with tender chicken, colourful veggies, feta, olives, and a tangy herby dressing. It’s your go-to for a no-fuss, wholesome dinner with minimal cleanup.

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Course: Dinner

Cuisine: Greek

Keyword: greek sheet pan chicken

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Ingredients

6 chicken thighs skinless and boneless
1 tablespoon olive oil + light spraying for the veggies
½ teaspoon flakey sea salt
⅓ teaspoon crackled black pepper
½ lemon
2 tablespoon dried oregano
1 tablespoon paprika
½ teaspoon red pepper flakes optional
1 large red onion wedges (3.5oz)
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
1 tablespoon capers
1 pepperoni 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
Good pinch of salt and pepper to taste

Instructions

Preheat the oven to 400°F.
In a bowl, toss together the chicken, dried oregano, paprika, salt, pepper, optional red pepper flakes + 1 tablespoon olive oil.
Arrange the chicken, onions, peppers, artichokes, zucchini, garlic, and lemon half in the tray. Spray the veggies with olive oil.
Cook in the oven for 20-25 minutes, until the chicken is cooked through.
To make the dressing - Add all the ingredients to a small blender and blitz to combine. Then remove the charred lemon half and garlic cloves from the baking sheet and add a squeeze of cooked lemon to taste, plus two of the cooked garlic cloves to the dressing and blitz to combine. Taste adding more of the lemon as desired and salt and pepper.
Remove skins on last two garlic cloves in the pan before eating. Brush with as much dressing as you like all over the cooked chicken and veggies and top with feta and sprinkling of parsley to serve.
Store any left over dressing in the fridge for 4 days or freezer for 2 months.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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