Sheet Pan Greek Chicken and Veggies
40aprons.com/sheet-pan-greek-chicken-thighs/This sheet pan Greek chicken meal yields crispy skin, golden potatoes and jammy tomatoes, every single time! It has bold Mediterranean flavours from the lemony, garlicky marinade, all offset by handfuls of salty olives, and creamy feta!
Recipe Makes (Approximate):
Equipment
- very large sheet pan or two pans if you have a smaller oven
Ingredients
Marinade
- 3 tablespoons olive oil
- 2 lemons (zested, reserving the juice for finishing)
- 6 garlic cloves (grated or finely minced)
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons salt
- ¾ teaspoon black pepper
Chicken and Veg
- 2½ pounds bone-in skin-on chicken thighs
- 1½ pounds baby potatoes (halved)
- 1 red onion (cut into thick wedges)
- 3 tablespoons olive oil
- 1 cup cherry tomatoes
- ½ cup Kalamata olives (pitted)
To finish
- Juice of 2 lemons (reserved from above)
- 4 ounce block feta (crumbled)
- ¼ cup fresh dill
- ¼ cup fresh flat-leaf parsley
- Tzatziki (to serve)
Instructions
- Whisk together the marinade ingredients. Add the chicken thighs and turn to coat completely. Marinate for at least 30 minutes at room temperature, or overnight in the fridge.
- Preheat the oven to 425°F. Toss the potatoes with the remaining 3 tbsp olive oil, a big pinch of salt, and a pinch of dried oregano. Spread in a single layer on a large sheet pan — use two pans if needed. Crowding is the enemy here, and will result in soggy potatoes! Roast for 20 minutes until the edges are starting to turn golden.
- Toss the potatoes, and scatter over the onions. Pull the chicken from the marinade and pat the skin on each piece very dry with paper towels. This is the most important step — wet skin steams instead of crisps. Nestle them skin-side up between the potatoes, leaving plenty of space around each piece. Spoon any remaining marinade over the potatoes, not the chicken skin. Roast for a further 25 minutes.
- Scatter over the cherry tomatoes before roasting for another 15 minutes, until the skin is deeply golden and crispy, the potatoes are tender, and the tomatoes are jammy and just starting to burst. The chicken is done when a thermometer inserted into the biggest chicken thigh reads 165°F at the thickest part.
- Scatter the olives over the pan and return to the oven for 3–4 minutes to warm through. Leave everything to rest for 5 minutes before squeezing the reserved lemon juice over everything, then scatter over the feta, dill, and parsley generously over the top. Serve straight from the pan with some tzatziki alongside.
Recipe Notes
Crumble your own feta: Pre-crumbled won't melt into the dish the same way. Pack leftovers if your block is bigger than the 4 oz needed into a jar of homemade brine made dissolving a generous spoonful of salt in just-boiled water to extend shelf life out of the pack.
Use similar sized potatoes: Make sure you're using evenly sized potatoes you'll be making sure they cook evenly.
Leftovers: Any leftovers will keep in the fridge for up to 3 days.
Nutrition Information (Approximate)
Calories: 655calProtein: 30gFat: 43gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 157mgSodium: 1116mgPotassium: 967mgTotal Carbs: 26gFiber: 4gSugar: 3gNet Carbs: 22gVitamin A: 835IUVitamin C: 39mgCalcium: 68mgIron: 3mg
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