Easy Greek Lemon Chicken Sheet Pan Recipe
Tender Greek lemon chicken with crispy skin, roasted cauliflower and zucchini, finished with olives, feta, and tomatoes. A simple one-pan Mediterranean dinner ready in 50 minutes.
Ingredients
- For the Marinade:
- 1/4 cup olive oil extra virgin preferred
- 1 lemon zest
- 1/4 cup fresh lemon juice about 1-2 lemons
- 4 cloves garlic minced fine
- 1 1/2 tsp salt plus more for seasoning
- 1 tsp black pepper plus more for seasoning
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp marjoram
- 1/8 tsp ground nutmeg
- For the Sheet Pan:
- 4 cups cauliflower florets cut into 1-2 inch pieces
- 1 medium zucchini sliced 1/4 inch thick
- 6 medium chicken thighs bone-in, skin-on
- 1/4 cup small olives Kalamata work wonderfully
- 1/4 cup crumbled feta optional topping
- 1/4 cup chopped tomato for finishing
Instructions
- Preparing the Marinade:
- In a medium bowl, combine olive oil, lemon zest, fresh lemon juice, minced garlic, salt, black pepper, dried parsley, dried basil, marjoram, and ground nutmeg.
- Whisk everything together until well combined and unified.
- Preparing the Vegetables:
- Preheat oven to 400°F.
- Spread cauliflower florets and zucchini slices across a large rimmed sheet pan.
- Pour half of the marinade over the vegetables and toss to coat evenly. Spread them back out in an even layer.
- Adding the Chicken:
- Place chicken thighs on top of the vegetables, spacing them evenly across the pan.
- Season chicken skin with additional salt and pepper.
- Spoon the remaining marinade over each thigh, spreading it to coat the skin fully.
- Roasting:
- Roast in preheated oven for 30 minutes, until chicken skin is golden brown and vegetables are caramelized.
- Remove from oven and sprinkle olives, feta, and chopped tomatoes across the pan.
- Return to oven for 5 more minutes to warm through and soften the feta.
- Remove from oven and serve immediately.
Notes
For Boneless Chicken: Roast cauliflower alone for 10 minutes first, then add boneless chicken thighs and zucchini. Cook for 20 minutes total.
Vegetable Substitutions: Broccoli florets, halved Brussels sprouts, or bell peppers work well. Avoid delicate vegetables like spinach or thin asparagus.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in oven at 350°F for 15 minutes to maintain crispy skin.
Dairy-Free Option: Simply omit the feta. Drizzle with tahini when serving for a creamy dairy-free alternative.
Marjoram Substitute: Use oregano as the closest match, or thyme for a slightly different flavor profile.
Nutrition per serving: 385 calories, 34g protein, 7.4g total carbs (5.1g net carbs), 2.3g fiber, 24g total fat, 6g saturated fat
Vegetable Substitutions: Broccoli florets, halved Brussels sprouts, or bell peppers work well. Avoid delicate vegetables like spinach or thin asparagus.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in oven at 350°F for 15 minutes to maintain crispy skin.
Dairy-Free Option: Simply omit the feta. Drizzle with tahini when serving for a creamy dairy-free alternative.
Marjoram Substitute: Use oregano as the closest match, or thyme for a slightly different flavor profile.
Nutrition per serving: 385 calories, 34g protein, 7.4g total carbs (5.1g net carbs), 2.3g fiber, 24g total fat, 6g saturated fat