Lemon-Oregano Chicken & Vegetable Sheet Pan Recipe

Introduction

This Lemon-Oregano Chicken & Vegetable Sheet Pan dinner is a simple, flavorful meal perfect for busy weeknights. Juicy chicken thighs combine with vibrant vegetables and bright lemon notes for an easy, all-in-one roasted dish.

Ingredients

• 1½ pounds boneless chicken thighs or breasts
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• ½ red onion, sliced
• ⅓ cup Kalamata olives
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
2. Step 2: In a large bowl, place the chicken thighs or breasts.
3. Step 3: Add the zucchini, cherry tomatoes, red bell pepper, red onion, and Kalamata olives to the bowl.
4. Step 4: Drizzle the olive oil, lemon zest, and lemon juice over the chicken and vegetables. Sprinkle with dried oregano, minced garlic, salt, and black pepper.
5. Step 5: Toss everything well so that the chicken and vegetables are evenly coated with the seasoning and oil.
6. Step 6: Spread the mixture evenly across the prepared sheet pan in a single layer, making sure to place the chicken pieces slightly apart.
7. Step 7: Roast in the preheated oven until the chicken is fully cooked through and the vegetables are tender with lightly charred edges, about 25-30 minutes.
8. Step 8: Remove from the oven and let it rest briefly before serving.

Tips & Variations

• Use chicken breasts for a leaner option or thighs for more juiciness and flavor.
• Add other vegetables like asparagus or mushrooms for variety.
• For extra brightness, sprinkle fresh chopped parsley or basil over the dish before serving.
• Marinate the chicken and vegetables for 30 minutes before roasting to deepen the flavor.
• Serve over cooked quinoa or rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid reheating the chicken too long to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking. If you use frozen chicken, increase the roasting time and check that the chicken reaches an internal temperature of 165°F.

What can I substitute for Kalamata olives?

If you don’t have Kalamata olives, you can use green olives, black olives, or omit them altogether. They add a salty, briny flavor but aren’t essential.

Lemon-Oregano Chicken & Vegetable Sheet Pan Recipe

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★★★★★

4.9 from 88 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A vibrant and healthy lemon-oregano chicken and vegetable sheet pan meal perfect for a quick, flavorful dinner. Tender chicken thighs or breasts are roasted alongside zucchini, cherry tomatoes, bell pepper, red onion, and Kalamata olives, all seasoned with fresh lemon, garlic, and oregano for a Mediterranean-inspired dish that’s both easy and delicious.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1½ pounds boneless chicken thighs or breasts
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• ½ red onion, sliced
• ⅓ cup Kalamata olives

Seasoning and Dressing

• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper to prevent sticking and make cleanup easier.
2. Combine Ingredients: In a large bowl, place the chicken pieces, then add the zucchini slices, cherry tomatoes, sliced red bell pepper, sliced red onion, and Kalamata olives.
3. Add Seasonings: Drizzle the olive oil over the chicken and vegetables, then add the lemon zest, lemon juice, dried oregano, minced garlic, salt, and black pepper.
4. Toss to Coat: Toss everything together thoroughly so that the chicken and vegetables are evenly coated with the seasoning and oil.
5. Arrange on Sheet Pan: Spread the mixture in a single layer across the prepared sheet pan, making sure the chicken pieces are spaced slightly apart for even cooking.
6. Roast: Roast in the preheated oven until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender, with some pieces showing light charring around the edges, about 25-30 minutes.
7. Rest and Serve: Remove from the oven and let rest for a few minutes before serving to allow juices to redistribute and flavors to meld.

Notes

• Boneless, skinless chicken thighs provide more flavor and juiciness, but breasts can be used for a leaner option.
• Use parchment paper to prevent sticking and simplify cleanup.
• If you prefer, substitute Kalamata olives with green olives or omit for a milder taste.
• To ensure even cooking, slice vegetables uniformly.
• Check chicken with a meat thermometer to avoid overcooking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean

Keywords: lemon oregano chicken, sheet pan dinner, roasted chicken and vegetables, Mediterranean chicken, easy chicken recipe