Empty My Fridge
Greek Sheet Pan Chicken
Ingredients
- Lemon¼ cups
- Oregano · dried1–2 tsp
- Garlic1
- Salt¾ tsp
- Black pepper · ground¾ tsp
- Extra virgin olive oil¾ cups
- Red onion1
- Zucchini1
- Bell pepper1
- Tomato1
- Chicken thigh · boneless skinless6–8
- Kalamata olive · pitted¼ cups
- Olive · pitted¼ cups
- Feta cheese4 oz
- Parsley · chopped¼ cups
Instructions
- Heat the oven to 425°F with a rack in the middle.
- In a medium bowl, whisk the lemon juice, dried oregano, minced garlic, salt and black pepper. While whisking, slowly drizzle in the olive extra virgin olive oil until the dressing emulsifies.
- On a large sheet pan, spread the red onion, zucchini, orange bell pepper and tomato wedges. Season well with salt and pepper, pour about 1/4 cup of the dressing over them, toss, then spread them out so they all touch the pan.
- Season the chicken thighs on both sides with salt and pepper. Nestle the chicken, Kalamata olives, Castelvetrano olives and feta chunks among the vegetables, then drizzle the remaining dressing over everything, making sure the chicken is well coated.
- Bake on the middle rack until the chicken is cooked through, about 35 minutes. For more colour, move the chicken to the top rack about 6 inches from the broiler and broil for a couple of minutes, watching closely so the chicken and vegetables colour without burning.
- Remove from the oven, spoon the pan juices over the chicken and garnish with the chopped Italian parsley.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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