This no-fuss, easy, healthy Sheet Pan Greek Lemon Chicken recipe can be whipped up in 30 minutes with just a few simple ingredients and is packed with flavor!
Sheet Pan Greek Lemon Chicken can be used as a main dish served alongside roasted veggies, on top of a salad or prepped on Sunday for a week of lunches!
How to make Sheet Pan Greek Lemon Chicken
This dish really could not be easier! All you need for this recipe is a sheet pan, chicken breasts and the 4 sauce ingredients. If you are using frozen chicken make sure you plan ahead and properly thaw the chicken before starting this dish.
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Latholemono- Greek Lemon Dressing
- 1/2 cup Greek extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
Latholemono is our go-to sauce mixture for pretty much everything from salad dressing to veggie marinade. Latholemono translates to lemony olive oil and is so simple but packs huge flavor!
For this sauce, in particular, we love using a single-serve blender, the same one we use to make smoothies! The size allows for easy cleanup and lets enough air whip into it to make the sauce light and fluffy. Alternatively, you could definitely use a full-size blender or food processor or even put all in ingredients in a bowl and whisk by hand.
Once the sauce is ready and the oven has heated to 350 degrees Fahrenheit space chicken breasts out evenly on a baking sheet. Pour half of the blended sauce mixture over the chicken. Thinly slice 1 lemon and space the slices on top of the chicken.
That’s it…you’re all prepped and ready to cook! Bake for 10-15 minutes then add the remaining sauce and bake for an additional 10-15 minutes or until fully cooked.
What can you serve with Sheet Pan Greek Lemon Chicken?
- Greek Lemon Potatoes which are pictured on the plate below
- Roasted Carrots with Feta a Pinterest and personal fav!
- Horta (Greek Greens) a classic Greek side that we grew up loving
- Roasted Asparagus with Feta that’s so easy and flavorful!
- Sweet Potato Greek Fries smothered in feta cheese and oregano
You can also feel free to add any veggies to the pan to cook them at the same time as the chicken and not have to use a bunch of different pans!
Use as a protein on top of these salads
- Traditional Greek Peasant Salad (Horiatiki Salad) our go-to salad!
- Greek Pasta Salad which just screams backyard bbq
- Watermelon Radish Salad that’s so light and refreshing
- Roasted Golden Beet Salad perfect for stepping your toes into the yummy world of beets!
- Warm Kale Salad a hearty salad with cooked kale and crisp apples
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Sheet Pan Greek Lemon Chicken
Ingredients
- 4 chicken breast
- ½ cup Greek Extra Virgin Olive Oil
- ¼ cup lemon juice +1 whole lemon
- 2 garlic cloves
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- To prepare the sauce combine the olive oil, lemon juice, garlic, oregano, salt and pepper in a single-serve blender (smoothie blender cup) and blend on high.
- Space chicken breasts out evenly on a baking sheet & pour half of the blended sauce mixture over the chicken.
- Thinly slice 1 whole lemon and add the slices on top of the chicken.
- Bake for 10-15 minutes and add the remaining sauce and bake for an additional 10-15 minutes or until fully cooked.
