Sheet pan chicken with halloumi, vegetables and feta
Dimitra's Dishes · ♥ 460 likes · 8.3K views · 6 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ lb boneless, skinless chicken thighs
- salt
- freshly cracked black pepper
- ¼ tsp ground cinnamon
- crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp ground coriander
Season the chicken thighs with salt, black pepper, cinnamon, red pepper flakes, oregano and coriander; season the other side with salt, pepper and a little oregano.
- ½ cup balsamic glaze
- 1 can tomato paste
- olive oil
- grated garlic
Mix the dressing in a separate bowl: balsamic glaze, tomato paste, a little olive oil and grated garlic. Pour over the chicken, toss to coat on all sides and set aside.
- golden potatoes
Slice the peeled potatoes thin. Optionally roast the potatoes 15 minutes before adding the other vegetables, for more tender potatoes (not done here).
- 2 whole bell peppers
- 1 whole onion
- 2 whole carrots
- 1 whole zucchini
- 225 g halloumi cheese
Cut the bell peppers into big chunks, the onion into wedges, the carrots into similar chunks, the zucchini into rounds and the halloumi into bigger cubes.
- olive oil
- salt
- freshly cracked black pepper
- dried oregano
- 1 cup water
Toss the vegetables and halloumi with a little olive oil, salt, black pepper and dried oregano on the sheet pan; lay the chicken and all its marinade on top and pour in a cup of water.
Halloumi and assembling the pan
Bake at 400F for about an hour, flipping the chicken halfway through.
Baking an hour and flipping
If the chicken was not flipped, flip it at the end and return to the oven about 5 minutes to colour the other side.
- feta cheese
- lemon wedges
Crumble feta over the top and serve with lemon wedges.
Feta, lemon and serving