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Recipe

Greek chicken on a sheet pan with feta, vegetables and herbs.

Greek Chicken

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Prep Time 15 minutes
Cook Time 50 minutes
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Ingredients:  

Vegetables

  • 2 green zucchini, cut into 1-2 inch cubes
  • 2 yellow or grey (Lebanese) zucchini, cut into 1-2 inch cubes
  • 2 cups cherry tomatoes, whole
  • 2 large red onions, roughly chopped into 1-2 inch pieces

Chicken

  • 6 chicken thighs, bone-in, skin-on
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 cup water for the pan

Lemon Dressing

  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 2 tsp lemon zest
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 tsp dried oregano (crushed between fingers
  • 2 tbsp fresh dill, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder

Finish

  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup capers with some brine
  • 1 cup feta, crumbled

Instructions: 

  • Preheat oven to 375°F.
  • In a bowl, whisk together olive oil, lemon juice, lemon zest, Dijon, garlic, oregano, dill, salt, pepper, and garlic powder.
  • Add all vegetables to a large sheet pan.
  • Pour over about ⅓–½ of the dressing and toss well.
  • Place chicken thighs on top of the vegetables.
  • Season lightly with salt, pepper, and a pinch of oregano.
  • Spoon or drizzle remaining dressing over each piece.
  • Add 1/2 cup water to the pan.
  • Bake for 35–40 minutes, until chicken is mostly cooked.
  • Scatter feta, capers, and olives over the pan.
  • Return to oven for 10–15 minutes, until chicken is cooked through, vegetables are slightly charred, and feta is soft and golden.
  • Spoon vegetables onto a plate, top with chicken, and finish with fresh dill.
  • Don’t forget to rate this recipe and leave a comment!