MEDITERRANEAN PAN SHEET CHICKEN

Imagine a savory, easy to prepare dish that will appeal to the entire family — this Mediterranean Pan Sheet Chicken is just that. Perfectly roasted chicken thighs, golden and juicy, sit nestled amongst vibrant vegetables like zucchini, bell pepper, and sweet tomatoes. As the chicken bakes, the veggies absorb the savory ladolemono sauce, a zesty blend of fresh lemon, garlic, and oregano, creating an irresistible aroma that fills your kitchen.

What makes this dish truly unforgettable is the combination of rich, tender chicken with briny Kalamata and Castelvetrano olives, while the feta cheese—smooth, creamy, and tangy—melts slightly into the vegetables, creating pockets of savory goodness. The finishing touch of fresh parsley adds a burst of brightness, making this one-pan meal a symphony of Mediterranean flavors. Whether you’re serving it for a weeknight dinner or a special occasion, this dish promises both comfort and excitement in every bite. It’s the perfect balance of savory, salty, and fresh with a kick of citrus to tie it all together..

Includes:

• Fresh veggies: Red onion, zucchini, bell pepper (orange, red, green, or purple work), and tomato roast alongside the chicken for a nutritious complete meal.
• Seasoning: Kosher salt and black pepper enhance the flavor of the chicken, vegetables, and dressing. 
• Chicken: Boneless, skinless chicken thighs tenderize as they cook, guaranteeing they’ll stay super juicy with minimal effort. (If you prefer, you can use bone-in thighs, just cook a little bit longer.) 
• Olives: Add a briney element that complements the rich chicken and tangy feta. I use a combination of Kalamata and Castelvetrano olives for flavor and color variety. You can use one or the other, trade for the olives you like best, or leave the olives off if you’re not a fan. 
• Feta: Use a high-quality Greek feta packed whole in brine for the best flavor. You’re going for big hunks, so don’t buy pre-crumbled feta. 
• Parsley: Added as a garnish to bring fresh flavor. Use Italian parsley, the flat-leaf variety, as it’s sweeter than curly parsley. 
• Ladolemono sauce: Brings the flavor to this sheet pan chicken. You’ll need lemon juice, dried oregano, garlic, salt, pepper, and extra virgin olive oil 

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
• ground 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 

• Get ready: Position a rack in the middle of your oven and heat it to 425°F.
• Make the ladolemono Greek salad dressing. In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
• Coat the veggies. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
• Add the remaining ingredients. Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining ladolemono sauce, making sure the chicken especially is covered with the sauce.
• Bake. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
• Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.