Greek · main

Sheet-Pan Greek Chicken with Zucchini and Tomatoes

Name: Sheet-Pan Greek Chicken with Zucchini and Tomatoes
Prep time: 33 min
Total time: 58 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; olive oil — 41 g; lemons — 130 g; garlic — 12 g; dried leaf oregano — 4 g; salt — 5 g; black pepper — 3 g; zucchini — 454 g; grape tomatoes — 473 g; red onion — 110 g; ripe olives — 109 g; feta cheese — 113 g; parsley — 7 g

Sheet-Pan Greek Chicken with Zucchini and Tomatoes reads salinity 6.1, sourness 6.0 and citrus 5.8 on Palate's 0–10 flavor X-ray — a Greek main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.3 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 7.7 / 10
Bitter & Earthy — 2.3 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Salinity 6.1 · Sourness 6.0 · Citrus 5.8 · Umami 5.5 · Richness 5.3 · Allium 3.5 · Sweetness 3.4 · Funk & Ferment 3.3 · Marine & Briny 3.2 · Herbaceous 2.5 · Bitterness 2.1 · Fruity 1.5 · Warm Spice 1.5 · Nutty 1.4 · Earthy 1.1 · Heat 0.8 · Floral 0.7

What's in it (13)

boneless chicken — 680 g
olive oil — 41 g
lemons — 130 g
garlic — 12 g
dried leaf oregano — 4 g
salt — 5 g
black pepper — 3 g
zucchini — 454 g
grape tomatoes — 473 g
red onion — 110 g
ripe olives — 109 g
feta cheese — 113 g
parsley — 7 g

Time & effort: about 58 min (33 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 107.1 kcal, 11.7 g protein, 3.4 g fat, 7.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a large bowl, whisk together 2 tablespoons of the olive oil, the lemon zest and juice, garlic, oregano, 1/2 teaspoon of the salt, and the pepper. Add the chicken pieces and toss to coat evenly; let marinate at room temperature for 20 minutes (or cover and refrigerate up to 8 hours).
Toward the end of marinating, preheat the oven to 425°F with a rack in the center position.
On a large rimmed sheet pan, toss the zucchini, cherry tomatoes, and red onion with the remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt; spread in an even layer.
Roast the vegetables alone until the tomatoes begin to blister and the zucchini is just starting to soften and turn golden at the edges, 10-12 minutes.
Remove the pan from the oven and push the vegetables to the edges. Lift the chicken from the marinade, letting excess drip off, and nestle the pieces in the center of the pan in a single layer; discard the remaining marinade. Scatter the olives over the vegetables.
Return the pan to the oven and roast until the chicken is opaque throughout and reaches an internal temperature of 165°F and the vegetables are tender and lightly charred, 15-18 minutes.
Remove the pan from the oven and let the chicken rest on the pan for 5 minutes so the juices settle back in.
Scatter the crumbled feta and chopped parsley over the top and serve directly from the pan.

Dishes with a similar flavor shape

Greek Chicken Souvlaki Salad Bowls — Greek
Lemon-Garlic Greek Salmon — Greek
Greek-Style Grilled Tuna Steaks with Lemon-Oregano Oil — Greek
Spanakorizo (Greek Spinach Rice) — Greek
Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes — Greek

Keep reading: what salinity, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.