← Back to the recipe

Print: Sheet-Pan Chicken Souvlaki with Peppers and Onions

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Chicken Souvlaki · Sheet Pan

Sheet-Pan Chicken Souvlaki with Peppers and Onions

The lemon-oregano souvlaki flavors you love, roasted on one pan with peppers and red onion. No skewers and no grill; the oven does the work.

Scan for the recipe
Prep
20 min
Cook
25 min
Total
1 hr
Serves
4
Level
Easy

Ingredients

Chicken and vegetables

  • 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges

Quick tzatziki

  • 1 cup plain greek yogurt
  • ½ cucumber, grated and squeezed dry
  • 1 clove garlic, grated
  • 2 tsp lemon juice
  • 2 tsp fresh dill, chopped, or 1/2 tsp dried
  • ¼ tsp kosher salt

To serve

  • 4 pita breads, warmed
  • feta, crumbled (optional)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the upper third. Line a sheet pan with parchment.
  2. In a large bowl, whisk the oil, lemon juice, zest, garlic, oregano, salt and pepper.
  3. Add the chicken, toss to coat and let it sit while the oven heats.
  4. Add the peppers and onion to the bowl and toss again.
  5. Spread everything on the pan in a single layer with a little space between pieces. Wash your hands.
  6. Roast, stirring once halfway, until the chicken is browned at the edges and reads 165°F (74°C).
  7. For extra char, switch to broil and broil until the edges darken. Watch closely.
  8. While the chicken roasts, stir all the tzatziki ingredients together.
  9. Serve with warm pita, tzatziki and crumbled feta.

Tip: Parchment can scorch under the broiler. Slide it out first or use foil if you broil.

Storage: Refrigerate up to 3 days. Leftovers make great salad toppers.

Make ahead: Marinate the chicken up to 4 hours ahead in the fridge.

Estimated nutrition per serving: 630 calories · protein 57 g · carbohydrates 45 g · fiber 4 g · sugars 7 g · fat 24 g (saturated 6 g) · sodium 1,110 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.