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–+ servings
Overhead view of perfectly roasted Sheet Pan Chicken & Veggies, including chicken thighs, red onion, zucchini, and olives.

Sheet Pan Chicken & Veggies

This sheet pan chicken and veggies recipe is a simple and flavorful meal solution for busy families. It features tender chicken thighs roasted with colorful vegetables and a zesty Greek lemon-herb dressing, all cooked on a single pan 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
  

Ladolemono (Greek salad dressing)
  • 1/4 cup Fresh lemon juice Juice of 2 large lemons
  • 1 to 2 Dried oregano teaspoons
  • 1 large Garlic clove minced
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon Black pepper
  • 3/4 cup Extra virgin olive oil
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 for seasoning
  • Ground black pepper for seasoning
  • 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. Make the ladolemono dressing: 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. Prepare the vegetables: On a large sheet pan, spread out the sliced red onion, zucchini, bell pepper, and tomato wedges. Season them generously with salt and pepper. Pour about 1/4 cup of the ladolemono dressing over the vegetables and toss to coat. Arrange the vegetables in a single layer so they all touch the pan's surface.
  4. Add the chicken and olives: Season the chicken thighs on both sides with salt and pepper. Nestle the chicken thighs and olives among the vegetables on the sheet pan. Add the feta cheese chunks. Drizzle the remaining ladolemono dressing over everything, ensuring the chicken is well coated.
  5. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Garnish with chopped fresh 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 naturally gluten-free. For a complete meal, serve as is or with a side of quinoa or rice.

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