Greek Sheet-Pan Chicken Pressure Cooker Recipe
In this sheet-pan chicken recipe, chicken thighs, veggies, and big hunks of tangy feta are coated in garlicky, lemony Greek salad dressing and baked until everything is tender, golden brown, and swimming in bold Mediterranean flavor. Serve on its own, or with crusty bread for getting the rich and flavorful pan sauce.
Equipment
- 1 Large sheet pan
Ingredients
Ingredients
- ¼ cup fresh lemon juice Juice of 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large clove garlic minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra virgin olive oil
- 1 large red onion halved and sliced into ½-inch pieces
- 1 medium zucchini halved and sliced into ½-inch pieces
- 1 large orange bell pepper cored and sliced into ½-inch thick slices
- 1 large tomato cut into 8 wedges
- 6-8 boneless skinless chicken thighs
- ¼ cup pitted Kalamata olives
- ¼ cup pitted Castelvetrano olives
- 4 ounces feta cheese cut into chunks
- ¼ cup chopped Italian parsley for garnish
Instructions
Instructions
- Position a rack in the middle of your oven and heat it to 425°F.
- In a medium mixing bowl, add the lemon juice, oregano, garlic, salt, and pepper and whisk vigorously to combine. While whisking, drizzle in the olive oil and continue whisking until emulsified.
- On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about ¼ 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 ladolemono sauce, making sure the chicken especially is covered with the sauce.
- Bake on the center rack of your heated oven until the chicken is cooked through, about 35 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.
- Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
Notes
This recipe is naturally gluten-free with fresh ingredients and herbs.