Greek Chicken

1/13/2024 – This dish turned out great and will be one we make again more than once. It was inspired by a recipe by Suzy at here.

Note: We dry-brined the boneless/skinless thighs 24 hours before this cook.


For Greek Salad Dressing aka The Ladolemono (how to pronounce)

  • ¼ cup fresh lemon juice Juice of 2 large lemons
  • 2 teaspoons dried oregano
  • 2 large garlic cloves minced
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ cup extra virgin olive oil

For The Chicken And Veggies

  • 1 large red onion, halved and sliced into ½ -inch pieces
  • 1 medium zucchini, halved and sliced into ½-inch pieces (half moons)
  • 1 large orange bell pepper, cored and sliced into ½-inch thick slices
  • 1 large tomato, cut into 8 wedges
  • 1 yellow squash
  • fresh green beans
  • Kosher salt
  • ground black pepper
  • 6 large boneless skinless chicken thighs
  • ¼ cup pitted Kalamata olives
  • 4 ounces feta cheese, crumbled roughly
  • ¼ cup of our homemade Italian Seasonings.


  1. Preheat the oven to 425°F.
  2. Mix 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.
  3. In a bowl drizzle about half of the dressing on the veggies and stir to coat. The coating will be light as there is not that much dressing.
  4. On a large sheet pan, spread the onions, zucchini, squash, and green beans. Season well with salt and pepper, then spread the vegetables out so they are all touching the surface of the pan.
  5. Season the chicken on both sides with salt, pepper, and our homemade Italian Seasonings. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining sauce, making sure the chicken especially is covered with the sauce.
  6. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes.
  7. Finish and serve. Remove from the oven, plate, and spoon the pan juice over the chicken.
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