Greek Sheet Pan Chicken with Feta
You're definitely going to want to throw this Greek Sheet Pan Chicken with Feta into your weekly rotation. Not only is it an easy dinner option, but it's nourishing and incredibly tasty. You get veggies like burst tomatoes, artichoke hearts, and briny olives, and to top those off, crave-worthy baked feta.
Servings: 6 servings
Ingredients
- 2 lbs boneless chicken thighs
- 2 TBSP olive oil
- 1 TBSP fresh dill, finely chopped
- 1 TBSP fresh oregano, finely chopped
- 1 TBSP fresh basil, finely chopped
- 2 garlic cloves, grated to a paste or finely minced
- Kosher salt and cracked black pepper, to taste
- 1 tsp onion powder
- 1 TBSP capers, drained
- 1 lemon, zested and juiced
- 1 cup pitted olives I use 1/2 cup kalamata and 1/2 cup castelvetrano
- 1 12 oz jar of roasted red peppers, drained and sliced into bite-sized strips
- 1 10 oz jar of marinated artichokes, drained
- 1 cup grape tomatoes
- 8 oz brick of feta, cut into cubes
- 1 lemon, cut into wedges
- 1 zucchini, cut into bite-sized chunks
Garnishes
- 1 cup toasted slivered almonds See notes
- Very thinly sliced red onion, preferably with a mandolin on the thinnest setting. See notes
- Chopped fresh parsley
Instructions
- Preheat the oven to 375º F.
- Put the chicken thighs in a large mixing bowl and drizzle it with the olive oil, then add the herbs, garlic, onion powder, capers, lemon zest, lemon juice, salt, and pepper. Afterward, give the chicken thighs a good toss with your bare hands until everything is well mixed and the chicken is evenly coated; set aside. (If you're doing this in advance, wrap the bowl with plastic wrap or cover with a lid, and place refrigerate until ready for use.)
- Place a sheet of parchment paper over a sheet pan and position the chicken thighs onto the pan. Top with the tomatoes, olives, zucchini, artichokes, roasted red peppers, and feta.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165º F. In order to get a nice golden crisp on your feta, place the sheet pan under the broiler for 3-5 minutes until golden. Keep a close eye on it so you don't burn anything.
- Finally, remove the sheet pan from the oven and top with thinly sliced red onions, toasted almonds, and fresh parsley.
- Serve with/over your favorite grain or pasta.
Notes
To toast your almonds, put them in a dry pan over moderate heat. Let them warm up and toast them until golden brown, shaking the pan occasionally to avoid burning.
Red onion — I shave my red onion and top the sheet pan off after being baked, so what you get is a bright and zesty bite from the onions. Alternatively, you can cut a red onion into wedges and pop it onto the sheet pan to roast with everything else.
Nutrition
Serving: 1serving | Calories: 516kcal | Carbohydrates: 19g | Protein: 38g | Fat: 33g | Fiber: 6g
