Sheet Pan Greek Chicken
Sheet pan Greek chicken made with Farmer Focus chicken thighs is a meal that bursts with flavor and easy cleanup!
Servings: 4
Equipment
Ingredients
For the marinade:
- ¼ cup (59 ml) extra virgin olive oil
- Zest of 1/2 large lemon
- Juice of 1 large lemon about 1/4 cup
- 3 cloves garlic minced
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the chicken:
- 1 ½ pounds (680 g) bone-in, skin-on chicken thighs (see notes below)
- 1 large green bell pepper roughly chopped
- 1 large yellow bell pepper roughly chopped
- 1 large red onion roughly chopped
- 1 pound (454 g) cherry tomatoes halved
- 1 lemon quartered
- ¾ cup (101 g) pitted Kalamata olives
- 2 ounces (57 g) feta cheese crumbled
- Chopped fresh parsley for garnish
Instructions
- Whisk marinade ingredients together in a small bowl.1/4 cup extra virgin olive oil, Zest of 1/2 large lemon, Juice of 1 large lemon, 3 cloves garlic, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Trim excess skin from chicken then place in a large bowl.1 ½ pounds bone-in, skin-on chicken thighs
- Pour marinade over chicken, reserving 2 tablespoons for later. Turn chicken to coat fully in the marinade and place in the refrigerator for at least 1 hour or up to 24 hours.
- Preheat oven to 425 °F (218 °C)
- Remove chicken from the marinade and place skin side up in the middle of a large baking sheet.
- Toss the peppers, red onion and tomatoes with the reserved 2 tablespoons of marinade in a bowl then scatter around the chicken on the baking sheet.1 large green bell pepper, 1 large yellow bell pepper, 1 large red onion, 1 pound cherry tomatoes
- Nestle lemon quarters into the vegetables on the baking sheet..1 lemon
- Roast for 20 minutes, then broil for 3-5 minutes until chicken is golden brown.
- Remove from oven, scatter olives and feta onto the baking sheet.3/4 cup pitted Kalamata olives, 2 ounces feta cheese
- Garnish with freshly chopped parsley and serve.Chopped fresh parsley for garnish
Video
Notes
You can use boneless, skinless chicken thighs if you don't want to use bone-in, skin-on chicken thighs. Cooking time should be adjusted (less cooking time) if using boneless.
Nutrition
Serving: 1 Serving | Calories: 698 kcal | Carbohydrates: 12 g | Protein: 30 g | Fat: 59 g | Fiber: 2 g | Sugar: 5 g
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