Ingredients
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
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 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 chopped Italian parsley, for garnish
Instructions
- Preheat Oven. Position a rack in the middle of your oven and heat it to 425°F to ensure it reaches the perfect temperature for roasting.
- Make Ladolemono Dressing. In a medium mixing bowl, combine lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously while slowly drizzling in the extra virgin olive oil until the mixture emulsifies into a bright, flavorful dressing.
- Prepare Vegetables. Spread the sliced red onion, zucchini, bell pepper, and tomato wedges evenly on a large sheet pan. Season generously with kosher salt and ground black pepper. Pour about 1/4 cup of the prepared ladolemono dressing over the vegetables and toss to coat evenly. Arrange vegetables so they lie flat on the pan surface.
- Add Chicken and Remaining Ingredients. Season the chicken thighs on both sides with salt and pepper. Nestle the chicken pieces on the sheet pan among the vegetables. Scatter the Kalamata and Castelvetrano olives and chunks of feta cheese between the chicken and vegetables. Drizzle the remaining ladolemono dressing over the chicken and ingredients, making sure the chicken is well coated for maximum flavor.
- Bake the Dish. Place the sheet pan on the center rack of the preheated oven. Roast for approximately 35 minutes, until the chicken is cooked through and vegetables are tender.
- Broil for Color (Optional). For extra color and slight crisping, move the sheet pan to the top rack, about 6 inches from the broiler. Broil for 2 to 3 minutes, watching carefully to avoid burning, until the chicken and vegetables gain a beautiful golden-brown hue.
- Finish and Serve. Remove the sheet pan from the oven. Spoon the flavorful pan juices over the chicken and vegetables. Garnish with chopped Italian parsley for a fresh, vibrant touch. Serve immediately while hot.
Notes
- Use boneless, skinless chicken thighs for juicy, tender meat that cooks evenly.
- The ladolemono dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to swap or add vegetables based on seasonal availability, such as eggplant or mushrooms.
- Watch carefully during broiling to prevent burning, as broilers vary in intensity.
- This recipe pairs beautifully with crusty bread or a side of rice for a complete meal.
- You can adjust the oregano amount to your taste for a milder or more pronounced herbal flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Halal
