Greek sheet pan chicken with peppers, onion, feta, olives and tomatoes
Dimitra's Dishes · ♥ 1.8K likes · 40.5K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ lb boneless skinless chicken thigh meat
- 2 whole lemons
- ¼ cup olive oil
- 1–2 tsp mustard
- 4–5 cloves garlic cloves
- 2 tsp dried oregano
Marinade: whisk the juice of two lemons with the olive oil, mustard, grated garlic and dried oregano.
A Greek sheet pan dinner in under an hour
- 1½ tsp salt
- freshly cracked black pepper
Pour over the chicken, season with salt and black pepper, toss and set aside to marinate while the vegetables are prepared.
- bell peppers
- red onion
Cut the bell peppers into thin rounds (slices if large) and spread on the sheet pan.
- 1 whole regular yellow onion
Halve the onions and cut into half moons or wedges; add to the pan.
- 6 oz feta
- Greek olives stuffed with garlic
- 1 pint grape tomatoes
Set the whole wedge of feta in one corner with the olives and the grape tomatoes around it; lay everything in a flat layer.
Feta, olives and tomatoes
- olive oil
- salt
Drizzle the vegetables with olive oil, add a pinch of salt and a little oregano, then lay the chicken over the vegetables.
- oregano
Bake in an oven preheated to 425F for 30 to 40 minutes, until the chicken reaches 165F inside; she went the full 40 so some juices evaporate and the vegetables caramelize.