Go Back
–+ servings
A full sheet pan of roasted Sheet Pan Chicken & Veggies with crispy skin, colorful peppers, onions, tomatoes, and olives, topped with parsley.

Sheet Pan Chicken & Veggies

This recipe offers a simple and flavorful way to prepare chicken and vegetables on a single sheet pan, perfect for busy weeknights. It emphasizes fresh ingredients and easy cleanup, making it an ideal choice for families seeking healthy and delicious meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 466.7
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ladolemono (Greek salad dressing)
  • 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
For the 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 pieces (half moons)
  • 1 large orange bell pepper cored and sliced into 1/2-inch thick slices
  • 1 large tomato cut into 8 wedges
  • 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 Italian parsley chopped, for garnish

Equipment

  • Oven
  • Sheet pan
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 425°F (220°C) with a rack in the middle position.
  2. Prepare the Ladolemono dressing: In a medium bowl, whisk together lemon juice, oregano, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
  3. Prepare the vegetables: On a large sheet pan, spread out the sliced red onion, zucchini, bell pepper, and tomato wedges. Season them generously with salt and pepper. Pour about 1/4 cup of the Ladolemono dressing over the vegetables and toss to coat. Arrange the vegetables in a single layer so they all touch the pan's surface.
  4. Add the chicken and olives: Season the chicken thighs on both sides with salt and pepper. Place the chicken thighs and olives among the vegetables on the sheet pan. Drizzle the remaining Ladolemono dressing over everything, ensuring the chicken is well-coated.
  5. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Garnish with chopped parsley before serving.

Nutrition

Calories: 466.7kcalCarbohydrates: 7.3gProtein: 25.7gFat: 37.7gSaturated Fat: 7.7gCholesterol: 124.2mgSodium: 789.6mgPotassium: 529.9mgFiber: 2gSugar: 3.3gVitamin A: 1226.8IUVitamin C: 42.8mgCalcium: 133.9mgIron: 1.9mg

Notes

This recipe is easily adaptable to different vegetables based on what you have available. Consider adding broccoli florets, cherry tomatoes, or asparagus.

Tried this recipe?

Let us know how it was!