Sheet-Pan Greek Lemon Chicken with Zucchini, Orzo, and Yogurt-Garlic Sauce

Ingredients

• 1 1/4 to 1 1/2 lb boneless, skinless chicken thighs (or breasts; see notes)
• 1 medium zucchini, cut into 1/2-inch half-moons
• 1/2 large red onion, sliced 1/2-inch thick
• 3 tbsp olive oil, divided
• 2 tsp dried oregano
• 1 tsp garlic powder (or 2 cloves fresh garlic, finely grated)
• 1 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• Zest and juice of 1 lemon
• 1 cup dry orzo
• 2 1/4 cups water (or unsalted/low-sodium chicken broth)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 cup crumbled feta (optional, to finish)
• 1 cup plain Greek yogurt
• 1 small clove garlic, finely grated (or 1/2 clove if you like it milder)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp water, to loosen as needed
• Black pepper, to taste
• 1/2 large cucumber, diced
• 1 large tomato, diced
• 2 tbsp red onion, very thinly sliced (from the remaining onion)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Black pepper, to taste
• 2 tbsp crumbled feta (optional)

Instructions

1. Heat the oven to 450°F and set a rack in the upper-middle. Line a sheet pan with foil or parchment.
2. In a bowl, toss zucchini + red onion with 1 tbsp olive oil, 1 tsp oregano, and plenty of black pepper.
3. Pat the chicken dry. Toss with 2 tbsp olive oil, lemon zest + juice, 1 tsp oregano, garlic powder (or grated garlic), and black pepper.
4. Spread the vegetables on one side of the pan. Lay chicken on the other side with a little space between pieces.
5. Roast 18–25 minutes, until the chicken is deeply browned and the thickest piece is juicy and 165°F, and the zucchini edges are browned, not watery. If the veg lag behind, give them 2–4 minutes under the broiler until they blister.
6. While the pan roasts, bring 2 1/4 cups water to a boil in a small pot.
7. Stir in orzo, 1 tbsp olive oil, 1 tsp oregano, and black pepper. Reduce to a lively simmer.
8. Cook 8–10 minutes, stirring occasionally, until the orzo is tender and glossy and most liquid is absorbed. If it gets tight before it’s tender, add a splash of water.
9. Stir together yogurt, garlic, lemon juice, olive oil, and black pepper.
10. Add water a teaspoon at a time until it’s drizzleable but still thick.
11. Toss cucumber, tomato, onion with olive oil, lemon juice, oregano, and black pepper. Let it sit 5 minutes so it turns juicy.
12. Spoon orzo into bowls, top with roasted chicken and vegetables.
13. Drizzle with yogurt-garlic sauce and finish with feta if using. Serve the cucumber-tomato salad on the side.

Notes

Protein: Thighs stay juicier and brown better on a sheet pan. If using breasts, cut into 2-inch chunks and start checking at 15–18 minutes to avoid drying out. Low-sodium move: Use water or unsalted broth for the orzo, and keep feta to a small sprinkle. Storage: Keep sauce and salad separate. Chicken/veg + orzo hold 4 days refrigerated; reheat hot, then sauce after. Swap-ins: Add tomato wedges to the sheet pan in the last 8 minutes if you want them jammy instead of fresh in the salad.