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Greek Sheet-Pan Chicken

Suzy Katadsheh
In this sheet-pan chicken recipe, chicken thighs, veggies, and big hunks of tangy feta are coated in garlicky, lemony Greek salad dressing and baked until everything is tender, golden brown, and swimming in bold Mediterranean flavor. Serve on its own, or with crusty bread for getting the rich and flavorful pan sauce.
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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 med zucchini halved and sliced into 1/2-inch pieces (half moons)
  • 1 med Yukon Gold Potato halved and cut into 3/8" slices
  • 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 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. Use a stick blender and add the olive oil slowly.
  • Take chicken thighs and place in plastic bag and add Ladolemono dressing and marinate for up to 24 hours
  • Remove thighs from marinade and place on sheet pan. Add all veggies to marinade bag and mix well. Spread out on a large sheet pan, spread the onions, zucchini, bell pepper, potatoes, and tomatoes. Season well with salt and pepper. Nestle chicken within with chicken lying on sheet pan surface.
  • 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.