Sheet Pan Greek Chicken
1/2 c olive oil
3 Tbsp fresh lemon juice (not the concentrate kind)
1 Tbsp fresh minced garlic
2 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
*6 to 8 chicken thighs; bone in, skin on
1 yellow, orange or red bell pepper, seeded and cut into chunks
1 red onion, cut into small wedges
1# fresh Brussels sprouts, cut off stem end and slice sprout in half
1 pint cherry tomatoes
1/2 c drained (pitted) Kalamata olives
1/4 c good quality feta, crumbled
In a bowl combine the oil, lemon juice, garlic, oregano, thyme, Dijon, salt and pepper; mix well and pour 1/3 of the mixture into a smaller bowl to use for later. Inspect chicken thighs and remove any unwanted parts/pieces; place them in a large mixing bowl and pour the 2/3 of the marinade mixture you just made over the chicken, tossing well to ensure it all gets a fair share of yummy marinade. Place bowl in fridge for 30 minutes or up to several hours.
When ready to bake: Place the prepped peppers, onion, Brussels sprouts and tomatoes in a bowl and toss with the reserved 1/3 of the marinade mixture. Pour vegetables out onto a large sheet pan (with edges) and then nestle the chicken pieces atop the vegetables to bake, pouring any remaining marinade over the top of the whole pan. Bake in a preheated 425° oven for 30-45 minutes (inside of the chicken pieces should register at least 165°) then remove the pan from oven and add the olives and crumbled feta to the mix. Return pan to oven and bake an additional 10-15 minutes. Serve with a starchy side like mashed potatoes or rice and use the pan juices as gravy. Enjoy!
* If you choose to use chicken breasts instead of thighs, roast vegetables by themselves for the first part of the cooking time then add the chicken to the top of the vegetables the last 25 minutes of baking. Chicken breasts tend to dry out too much if baked for very long.
#greek #greekfood #greekfoods #feta #chickenmeals #mediterranean