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Sheet Pan Chicken Thighs with Kalamata Olives

Enjoy a flavorful Mediterranean feast with this easy sheet pan chicken thighs and Kalamata olives recipe. A complete meal with minimal cleanup!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ladolemono Marinade
  • 1/4 cup fresh lemon juice (Juice of 2 large lemons)
  • 1-2 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
Vegetables and Chicken
  • 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 vegetables and chicken
  • ground black pepper for seasoning vegetables and chicken
  • 6-8 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 bowl

Method
 

Step 1: Preheat and Prep
  1. Position a rack in the middle of your oven and preheat to 425°F (220°C). This high heat is crucial for achieving roasted, caramelized vegetables and perfectly cooked chicken.
Step 2: Prepare the Ladolemono Marinade
  1. In a medium bowl, whisk together the fresh lemon juice, dried oregano, minced garlic, 3/4 teaspoon kosher salt, and 3/4 teaspoon black pepper. While whisking continuously, slowly drizzle in the extra virgin olive oil until the sauce is well-emulsified and slightly thickened.
Step 3: Season and Arrange Vegetables
  1. On a large sheet pan, spread out the sliced red onion, zucchini, bell pepper, and tomato wedges. Season them generously with additional kosher salt and ground black pepper. Pour about 1/4 cup of the prepared Ladolemono sauce over the vegetables, tossing to coat evenly. Spread the vegetables in a single layer, ensuring they have contact with the pan surface for optimal roasting.
Step 4: Add Chicken and Olives
  1. Season the boneless, skinless chicken thighs on both sides with salt and pepper. Nestle the seasoned chicken thighs, Kalamata olives, and Castelvetrano olives in between the vegetables on the sheet pan. Drizzle the remaining Ladolemono sauce over the chicken and vegetables, ensuring the chicken is well-coated for maximum flavor.
Step 5: Bake to Perfection
  1. Place the sheet pan in the preheated oven on the center rack. Bake for approximately 35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. For added color and a slight crisp, you can transfer the pan to the top rack (about 6 inches from the heat source) and broil for 1-3 minutes at the end, watching very closely to prevent burning.
Step 6: Finish and Serve
  1. Once done, remove the sheet pan from the oven. Spoon the delicious pan juices over the chicken thighs. Garnish generously with chopped fresh Italian parsley and the feta cheese chunks.

Notes

Chicken Thighs: The recipe calls for boneless, skinless chicken thighs for quick cooking and easy eating. If using bone-in, skin-on thighs, expect a longer cooking time and aim for crispier skin by ensuring good air circulation on the pan.Olives: Kalamata olives provide a classic briny flavor, while Castelvetrano olives add a milder, buttery note. Feel free to substitute with other favorite olives like Manzanilla.Ladolemono: This simple Greek sauce is a key flavor component, featuring olive oil, lemon juice, garlic, oregano, salt, and pepper. It’s versatile enough to be used as a marinade and a dressing.Vegetables: While red onion, zucchini, bell pepper, and tomato are included, feel free to add other vegetables like broccoli florets, asparagus, or cherry tomatoes, adjusting cooking times as needed.