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–+ servings

Mediterranean Chicken Thighs

Juicy chicken thighs roasted with vibrant Mediterranean veggies, olives, feta, and a lemony dressing. A simple and healthy sheet pan dinner perfect for busy weeknights!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 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 (for seasoning)
  • Ground black pepper (for seasoning)
  • 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)

Equipment

  • Sheet pan
  • Medium mixing bowl
  • Whisk
  • Oven

Method
 

Step 1: Get Ready
  1. Position a rack in the middle of your oven and preheat it to 425°F.
Step 2: Make the Ladolemono Dressing
  1. In a medium mixing bowl, whisk together the lemon juice, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
Step 3: Coat the Veggies
  1. Spread the onion, zucchini, bell pepper, and tomatoes onto a sheet pan. Season generously with salt and pepper. Pour 1/4 cup of the ladolemono dressing over the veggies and toss to coat evenly. Arrange them in a single layer on the pan.
Step 4: Assemble the Dish
  1. Season the chicken thighs on both sides with salt and pepper. Place them on the sheet pan alongside the vegetables. Add the olives and feta chunks. Drizzle the remaining dressing over the chicken thighs.
Step 5: Bake
  1. Bake the dish in the preheated oven for about 35 minutes or until the chicken is fully cooked. For a golden finish, move the chicken thighs to the top rack under the broiler for 1–2 minutes. Watch closely to avoid burning.
Step 6: Serve
  1. Remove the sheet pan from the oven and spoon the pan juices over the chicken for added flavor. Garnish with parsley and serve immediately.

Nutrition

Calories: 460kcalCarbohydrates: 12gProtein: 29gFat: 34gSaturated Fat: 8gCholesterol: 120mgSodium: 750mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

For best results, marinate the chicken in the ladolemono dressing for 2–4 hours beforehand. Cut vegetables evenly to ensure uniform roasting. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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