Sheet Pan Greek Lemon Herb Chicken

Ingredients

For the Greek Lemon Herb Chicken & Vegetables:

• 2 lbs organic boneless skinless chicken thighs (trimmed of excess fat and cut into large halves)
• 1 can (14 oz) quartered artichoke hearts in water, drained and patted dry
• 1 cup pitted Greek Kalamata olives, halved
• 1.5 cups organic cherry tomatoes, left whole for blistering
• 1 large red onion, cut into 0.75-inch wedges
• 1 organic lemon, thinly sliced into rounds (seeds removed)

For the Authentic Greek Lemon Herb Marinade:

• 0.33 cup cold-pressed extra virgin olive oil
• 3 tbsp freshly squeezed organic lemon juice and 1 tsp lemon zest
• 6 cloves fresh garlic, finely minced or pressed
• 2 tbsp dried wild Greek oregano (crushed between palms to bloom essential oils)
• 1 tbsp fresh rosemary or thyme, finely chopped
• 1.5 tsp coarse Celtic sea salt and 1 tsp cracked black pepper
• 0.5 tsp onion powder and 0.25 tsp crushed red pepper flakes

For Garnish & Serving:

• 0.25 cup fresh flat-leaf parsley, chopped
• Dairy-free cucumber tzatziki or lemon garlic cauliflower rice

Step-by-Step Instructions

1. Prep Oven & Sheet Pan: Preheat oven to 425°F (220°C). Line an extra-large rimmed half-sheet baking pan with parchment paper for easy cleanup.
2. Whisk Greek Marinade: In a measuring cup or small bowl, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, chopped fresh rosemary/thyme, Celtic sea salt, black pepper, onion powder, and red pepper flakes until emulsified.
3. Toss Chicken & Vegetables: In a large mixing bowl, combine chicken thigh pieces, drained artichoke hearts, Kalamata olives, cherry tomatoes, red onion wedges, and sliced lemon wheels. Pour the Greek marinade over everything. Toss with tongs until all chicken and vegetables are thoroughly coated in the fragrant herb oil.
4. Spread in Single Layer (Airflow Invariant): Spread the marinated chicken and vegetable mixture evenly across the prepared sheet pan in a single layer, ensuring pieces are not overlapping so they roast and caramelize rather than steam.
5. High-Heat Roasting: Roast at 425°F (220°C) for 25 to 30 minutes, tossing vegetables gently halfway through, until chicken reaches an internal temperature of 165°F (74°C), the lemon wheels are caramelized, and tomatoes are blistered and juicy.
6. Broil for Golden Edges (Optional): Switch oven to HIGH BROIL for 2 to 3 minutes to achieve crispy golden-brown edges on the chicken and artichokes.
7. Garnish & Serve: Remove from oven. Scatter fresh chopped parsley over the pan. Spoon roasted chicken, blistered tomatoes, artichokes, and savory pan juices over lemon garlic cauliflower rice. Serve immediately alongside chilled dairy-free tzatziki!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Cold-pressed extra virgin olive oil supplies high-potency polyphenols (hydroxytyrosol and oleocanthal) that reduce oxidative arterial stress. Kalamata olives provide monounsaturated fats, while artichoke hearts deliver dense prebiotic inulin fiber to feed beneficial gut microbiota.

Frequently Asked Questions