Go Back

Greek Chicken with Ladolemono Dressing and Roasted Vegetables

A delightful Mediterranean dish combining juicy chicken thighs with a tangy lemon and olive oil dressing served alongside vibrant roasted vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Dressing
  • 1/4 cup fresh lemon juice Juice from fresh 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
Vegetables
  • 1 large red onion, halved and sliced into 1/2 inch pieces
  • 1 medium zucchini, halved and sliced into 1/2 inch pieces
  • 1 large orange bell pepper, cored and sliced into 1/2 inch thick slices
  • 1 large tomato, cut into 8 wedges
Chicken and Toppings
  • 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

Method
 

Preparation
  1. Preheat your oven to 425°F, positioning a rack in the middle.
  2. In a medium mixing bowl, combine the fresh lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk until well combined.
  3. Slowly drizzle in the extra virgin olive oil while whisking to emulsify the dressing.
Roasting Vegetables
  1. Arrange the sliced red onion, zucchini, bell pepper, and tomato on a large sheet pan.
  2. Season the vegetables with salt and pepper, and drizzle about 1/4 cup of the prepared dressing over them, tossing to coat evenly.
Preparing Chicken
  1. Season the boneless, skinless chicken thighs with salt and pepper on both sides.
  2. Nestle the seasoned chicken among the vegetables on the sheet pan.
  3. Add the Kalamata and Castelvetrano olives and chunks of feta cheese around the chicken.
  4. Drizzle the remaining dressing over the chicken and vegetables.
Cooking
  1. Place the sheet pan in the preheated oven and bake for about 35 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
  2. Consider broiling for a couple of minutes for extra color and crispy edges.
Serving
  1. Remove the pan from the oven and let it rest for a moment.
  2. Spoon some of the pan juices over the chicken and garnish with chopped Italian parsley before serving.

Notes

For best flavors, marinate the chicken in the dressing for at least 30 minutes. You can customize the vegetables based on your preferences.