Greek Chicken and Veggies Sheet Pan Dinner

Lemon, garlic, oregano with only a sheet of aluminum foil to discard…YUM! Barb L.


4 Tbsp Flying Olive Garlic, Gremolata, Lemon, a Combination, or a Single Varietal of Choice Extra Virgin Olive Oil

2 Lemons

4 (4 oz) boneless, skinless chicken thighs

1 pound bay red potatoes cut into ¼”-thick slices or 3 medium red potatoes cut into ½ “-thick slices

12 small heirloom carrots, about 12 oz total, ends trimmed to about 1” or 3-4 medium-sized carrots cut lengthwise into quarters (I had some multicolored carrots that I used-- shown in the photo)

½ Tbsp Flying Olive Oregano or Sicilian Lemon Balsamic Vinegar

4 tsp fresh oregano leaves or 2 tsp dried oregano

1 ¼ tsp kosher salt

1 tsp garlic powder

Freshly ground black pepper

1 ½ ozs. feta cheese crumbled or grated (about 1/3 cup)

1 Tbsp grated lemon zest


Adjust the oven racks in the center and bottom third of the oven. Preheat the oven to 450 degrees F. Line 2 large rimmed baking sheets with foil and brush the foil with a little Flying Olive EVOO of choice.

Slice 1 of the lemons into ¼” rounds. Cut the second lemon in half.

zest one of the lemons and set aside. In a small bowl, combine the juice from ½ a lemon, the Flying Olive EVOO(s) of Choice, the Flying Olive Balsamic of Choice, 3 tsp of the fresh or 1½ tsp dried oregano, 1 tsp of salt, the garlic powder, and pepper to taste. Whisk until well combined. Add the potatoes and carrots to a large bowl and add about ½ of the mixture. Toss to coat. Lay the veggies on the sheets in a single layer. Add the lemon slices. Be careful not to overcrowd the veggies.

Add the chicken thighs to the bowl and add the remaining mixture. Toss to coat. Lay these on the sheets as well.

Roast until the bottoms of the potatoes are golden, about 14-15 minutes. Flip the potatoes and the carrots, switch the positions of the baking sheets from rack to rack, and roast the veggies until they are tender and the potatoes are golden. The chicken should be cooked through with an instant read thermometer measuring 165 degrees F, about 14-15 more minutes.

Squeeze the remaining 1/2 lemon over everything, then top with the feta, lemon zest, and the remaining salt and pepper. Add the remaining 1 tsp of fresh or ½ tsp dried oregano. Serve immediately.

Submitted by Barb L.