Juicy chicken thighs, vibrant veggies, and generous chunks of tangy feta are tossed in a zesty, garlicky, lemony, herb dressing, then roasted to perfection on a single sheet pan. The result is a golden, tender, flavor-packed dish infused with bold Mediterranean flair. Serve it as is, or pair with warm, crusty bread to soak up the rich, savory pan juices.
Ingredients
For the Lemon Herb Dressing
- 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
For the Chicken and Veggies
- 1 large red onion or shallots halved and sliced into 1/2 -inch pieces
- 1 large broccoli crown sectioned and halved
- 1 large orange bell pepper cored and sliced into 1/2-inch thick slices
- 10 cherry tomatoes halved
- Kosher salt
- ground black pepper
- 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
Instructions
- Heat oven to 425°F.
- Make the salad dressing. In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk to combine. While whisking vigorously, drizzle in the olive oil.
- On a large sheet pan, spread the onions, broccoli, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the sauce all over the veggies. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
- Season the chicken on both sides with salt and pepper. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining sauce, making sure the chicken is covered.
- Bake on the center rack of your heated oven until the chicken is cooked through, about 30 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a couple of minutes, watching closely to make sure the chicken and vegetables gain some color but do not burn.
- Garnish with fresh Italian parsley or dill.
Notes
You can substitute the vegetables with what is in season or what you have on hand.
You know that the chicken thighs are done when a meat thermometer confirms the internal temperature reaches 165°F.
You know that the chicken thighs are done when a meat thermometer confirms the internal temperature reaches 165°F.
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