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Sheet Pan Chicken & Veggies - Tasty

Sheet Pan Chicken & Veggies

This sheet pan chicken and veggies recipe is a quick and healthy dinner option perfect for busy weeknights. It features tender chicken thighs, colorful vegetables, and a flavorful Greek-inspired lemon-oregano dressing, all cooked on a single baking sheet for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 466.7
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ladolemono (Greek salad 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
For the Chicken and Veggies
  • 1 large red onion halved and sliced into 1/2-inch pieces
  • 1 medium zucchini halved and sliced into 1/2-inch pieces (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
  • 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 Italian parsley chopped, for garnish

Equipment

  • Oven
  • Sheet pan
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 425°F (220°C) with a rack in the middle position.
  2. In a medium bowl, whisk together the lemon juice, oregano, minced garlic, salt, and pepper. While whisking, slowly drizzle in the olive oil until the dressing is emulsified.
  3. On a large sheet pan, spread out the red onion, zucchini, bell pepper, and tomato wedges. Season them with salt and pepper. Pour about 1/4 cup of the lemon-oregano dressing over the vegetables and toss to coat. Arrange the vegetables in a single layer so they all touch the pan's surface.
  4. Season the chicken thighs on both sides with salt and pepper. Place the chicken thighs, Kalamata olives, and Castelvetrano olives among the vegetables on the sheet pan. Drizzle the remaining dressing over everything, ensuring the chicken is well-coated.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Sprinkle with chopped parsley before serving.

Nutrition

Calories: 466.7kcalCarbohydrates: 7.3gProtein: 25.7gFat: 37.7gSaturated Fat: 7.7gCholesterol: 124.2mgSodium: 789.6mgPotassium: 529.9mgFiber: 2gSugar: 3.3gVitamin A: 1226.8IUVitamin C: 42.8mgCalcium: 133.9mgIron: 1.9mg

Notes

This recipe is easily adaptable to your favorite vegetables. Consider adding broccoli florets, asparagus spears, or cherry tomatoes. For a spicier kick, add a pinch of red pepper flakes to the dressing.

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