Sheet Pan Chicken Souvlaki with Cherry Tomatoes and Red Onions

Sheet Pan Chicken Souvlaki with Cherry Tomatoes and Red Onions

Lemon-oregano marinated chicken roasts alongside blistered tomatoes and onions on one pan.

Total 2 hr 5 min Makes 4 servings Calories 465/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

Chunks of chicken thigh soak in a garlicky lemon-oregano marinade before roasting hot and fast with cherry tomatoes and red onion wedges. The tomatoes collapse into a light pan sauce while the chicken edges char slightly, echoing classic Greek souvlaki without a grill. Serve with warm pita, tzatziki, and a squeeze of fresh lemon for a weeknight dinner.

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pint cherry tomatoes
  • 2 red onions, cut into wedges
  • 1 tablespoon olive oil, for tossing vegetables
  • 1 cup tzatziki sauce
  • 4 pita breads, warmed
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  2. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

  3. Preheat the oven to 425°F. Line a 9x13-inch sheet pan or rimmed baking sheet with foil or parchment.

  4. Toss the cherry tomatoes and red onion wedges with 1 tablespoon olive oil directly on the sheet pan, then push them to one side.

  5. Arrange the marinated chicken pieces on the other side of the pan in a single layer, discarding excess marinade.

  6. Roast until the chicken is cooked through and lightly charred at the edges and the tomatoes have softened and blistered, 20 to 25 minutes.

  7. Remove from the oven and let rest for 5 minutes.

  8. Sprinkle with chopped parsley and serve with warm pita, tzatziki sauce, and lemon wedges.

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Sheet Pan Chicken Souvlaki with Cherry Tomatoes and Red Onions

Chunks of chicken thigh soak in a garlicky lemon-oregano marinade before roasting hot and fast with cherry tomatoes and red onion wedges. The tomatoes collapse into a light pan sauce while the chicken edges char slightly, echoing classic Greek souvlaki without a grill. Serve with warm pita, tzatziki, and a squeeze of fresh lemon for a weeknight dinner.

2 hr 5 min 4 servings 465 cal

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pint cherry tomatoes
  • 2 red onions, cut into wedges
  • 1 tablespoon olive oil, for tossing vegetables
  • 1 cup tzatziki sauce
  • 4 pita breads, warmed
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  2. 2

    Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

  3. 3

    Preheat the oven to 425°F. Line a 9x13-inch sheet pan or rimmed baking sheet with foil or parchment.

  4. 4

    Toss the cherry tomatoes and red onion wedges with 1 tablespoon olive oil directly on the sheet pan, then push them to one side.

  5. 5

    Arrange the marinated chicken pieces on the other side of the pan in a single layer, discarding excess marinade.

  6. 6

    Roast until the chicken is cooked through and lightly charred at the edges and the tomatoes have softened and blistered, 20 to 25 minutes.

  7. 7

    Remove from the oven and let rest for 5 minutes.

  8. 8

    Sprinkle with chopped parsley and serve with warm pita, tzatziki sauce, and lemon wedges.