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–+ servings

Mediterranean Fall Sheet Pan Chicken

This Mediterranean fall sheet pan chicken recipe combines juicy chicken, fresh veggies, and tangy ladolemono sauce—all baked to perfection for a quick and flavorful dish.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ladolemono Dressing
  • 1/4 cup fresh lemon juice Juice of 2 large lemons
  • 1 to 2 teaspoons dried oregano
  • 1 large clove garlic minced
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 3/4 cup extra virgin olive oil
For the Chicken and Vegetables
  • 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 to taste
  • Ground black pepper to taste
  • 6 to 8 pieces 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
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Position a rack in the middle of the oven and preheat it to 425°F.
Making the Ladolemono Sauce
  1. Whisk lemon juice, oregano, garlic, salt, and pepper in a mixing bowl. While whisking, drizzle in olive oil until emulsified.
Coating the Veggies
  1. Place the onions, zucchini, bell peppers, and tomatoes on a sheet pan. Season with salt and pepper, pour 1/4 cup ladolemono sauce, toss to coat, and spread evenly.
Adding Chicken and Other Ingredients
  1. Season chicken thighs with salt and pepper, and nestle them between the veggies along with olives and feta chunks. Drizzle the remaining ladolemono sauce over everything.
Baking
  1. Bake for 35 minutes until the chicken is fully cooked. Move the sheet pan to the top rack under the broiler for 2–3 minutes for caramelization.
Serving
  1. Spoon pan juices over the chicken, garnish with parsley, and serve immediately.

Nutrition

Calories: 540kcalCarbohydrates: 16gProtein: 38gFat: 35gSaturated Fat: 9gCholesterol: 140mgSodium: 960mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 68mgCalcium: 150mgIron: 2.5mg

Notes

Prep vegetables and ladolemono dressing ahead for easier assembly. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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