In this Greek Lemon Chicken Dinner, on one sheet pan and in about an hour, a few simple ingredients become absolutely heaven on a plate!
Sometimes the simplest dinners can be the most delicious! This Greek Lemon Chicken Dinner, for example, made on one sheet pan.
It’s really pretty basic, right? Chicken, vegetables, a simple sauce, and a couple of toppings. So what makes it so good? Big flavor in the form of just a few choice ingredients.
A Greek-inspired sauce
Olive oil, lemon juice, and garlic are sort of a holy trinity of Greek cooking. Nicely coincidentally, those ingredients also have big, bold flavor. So my recipe combines them—along with plenty of salt and pepper—to make a flavorful sauce that I toss with peppers and onions and also use as a brief marinade for the chicken. It helps give both tons of oomph.
I also add a halved lemon to the sheet pan, then squeeze the juices over everything once the cooking is done. That roasted lemon juice makes a delicious addition.
And speaking of chicken, I’m using boneless skinless breasts here because they’re so popular. But admittedly, they’re not the most flavorful chicken choice. So know that if you prefer thighs, you can substitute them and they’ll cook in about the same amount of time.
A few additions towards the end really help to enhance the Greek feeling and boost the flavor. For the first, I sprinkle on tomatoes and Kalamata olives during the last few minutes of cooking—the salty, meaty olives make an especially big addition.
And then just before serving, I sprinkle on fresh oregano, fresh parsley, and fresh feta cheese—all quintessentially Greek and also super-flavorful.
You’ll see some recipes that add herbs, especially oregano, to the cooking sauce. And that works well if you’re using dried. But fresh herbs have so much more flavor, and for more delicate ones like parsley and oregano, cooking can mitigate them. So I add my fresh herbs at the end.
Ways to enjoy your Greek Lemon Sheet Pan Dinner
You can definitely enjoy this recipe as is!
But it’s purposefully designed to have lots of good pan juices—so you might enjoy some pita bread to sop them up. Or pita and tzatziki on the side.
For the same reason, it’s also nice with rice or another grain.
And if you have leftovers, slice up the chicken and enjoy it all as a pita sandwich, maybe with some shredded lettuce and/or tahini sauce.
Last but not least, if you’re as into sheet pan dinners as I am, you might like Sheet Pan Shrimp Boil, Sheet Pan Sausage and Peppers with Gnocchi, and Spatchcock Chicken with Potatoes, Asparagus, and Lemon.
On one sheet pan and in about an hour, a few simple ingredients become absolutely heaven on a plate!
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. pepper
- 3 Tbsp. fresh lemon juice plus 1 lemon, halved, divided
- 4 6-8 oz. boneless skinless chicken breasts
- 2 bell peppers (red, yellow, green, or a combination), cut into 1/2-inch slices
- 1 red onion, cut into 1/2-inch slices
- 1 cup halved cherry tomatoes
- 1/2 cup halved Kalamata olives
- 1/4 cup crumbled feta cheese
- 1 1/2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
- 1 1/2 tsp. chopped fresh parsley (optional)
- Pita bread and tzatziki sauce, for serving (optional)
- Preheat the oven to 400°F.
- Mix together the olive oil, garlic, salt, pepper, and lemon juice. In a large bowl, combine the peppers and onion with about half of the olive oil mixture.
- Arrange the pepper mixture on a large rimmed baking sheet, spreading it into a single layer. Add the lemon halves and bake 5 minutes.
- Meanwhile, add the chicken and remaining olive oil mixture to the same large bowl. Set aside.
- Push the vegetables to either side of the sheet pan and arrange the chicken in the middle. Pour the remaining olive oil mixture in the bowl over the chicken. Bake until the chicken is cooked through and lightly browned, about 25 minutes.
- Add the tomatoes and olives to the sheet pan. Turn on the broiler and arrange a rack about 6 inches from the heating element. Broil until the chicken and vegetables are browned, about 5 minutes.
- Sprinkle the cheese, oregano, and parsley over the sheet pan. Squeeze the juice from the roasted lemon halves on top. If using pita and tzatziki, serve on the side.