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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Toss to Coat: Toss everything together thoroughly so that the chicken and vegetables are evenly coated with the seasoning and oil.
- 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.
- 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.
- 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
