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Close-up of Sheet Pan Chicken & Veggies with roasted peppers, zucchini, red onion, and olives.

Sheet Pan Chicken & Veggies

This sheet pan chicken and veggies recipe is a simple and healthy dinner option. It uses minimal effort and cleanup, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 10 minutes
Total Time 55 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
  • 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 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 lemon juice, oregano, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
  3. Prepare the vegetables: 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 ladolemono dressing over the vegetables and toss to coat. Spread the vegetables in a single layer so they all touch the pan's surface.
  4. Add chicken and remaining ingredients: Season the chicken thighs on both sides with salt and pepper. Place the chicken pieces, Kalamata olives, Castelvetrano olives, and feta cheese chunks among the vegetables on the sheet pan. Drizzle the remaining ladolemono 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.
  6. 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 easily adaptable to different vegetables based on seasonality or preference. For a more intense flavor, you can marinate the chicken in some of the dressing for about 10 minutes before adding it to the pan.

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