Greek Sheet-Pan Chicken

Method7 steps · about 45 min

1. 1

   Step 1: Position a rack in the middle of the oven and heat to 425°F/218°C. Have a large rimmed sheet pan ready.

2. 2

   Step 2: Mince the garlic (1 large). Whisk the ¼ cup lemon juice with 1–2 tsp dried oregano, the garlic and the separate ¾ tsp each dressing salt and pepper. Slowly drizzle in all ¾ cup olive oil while whisking until the dressing is combined.

   Uses ¼ cup fresh lemon juice, about the juice of 2 large lemons · 1–2 tsp dried oregano, for the dressing · 1 large garlic clove, minced · ¾ tsp kosher salt, for the dressing · ¾ tsp black pepper, for the dressing · ¾ cup extra virgin olive oil, for the dressing

3. 3

   Step 3: Halve and slice the red onion (1 large) into ½-inch pieces. Cut the zucchini (1 medium) into ½-inch half-moons, core and slice the orange pepper ½ inch thick, and cut the tomato (1 large) into eight wedges. Spread all these vegetables on the sheet pan and season with some of the separate seasoning salt and pepper. Whisk the dressing again, measure about ¼ cup of it over the vegetables and toss to coat. Spread the vegetables across the pan surface.

   Uses 1 large red onion, halved and sliced into ½-inch pieces · 1 medium zucchini, sliced into ½-inch half-moons · 1 large orange bell pepper, cored and sliced ½ inch thick · 1 large tomato, cut into 8 wedges · Kosher salt, for the vegetables and both sides of the chicken · Ground black pepper, for the vegetables and both sides of the chicken · About ¼ cup of the prepared dressing

4. 4

   Step 4: Season both sides of all 6–8 chicken thighs with more of the separate seasoning salt and pepper. Nestle the chicken amongst the dressed vegetables with the ¼ cup each Kalamata and Castelvetrano olives (¼ cup) and the 4 oz feta chunks. Drizzle on all the remaining dressing, particularly over the chicken.

   Uses Dressed vegetables · 6–8 boneless skinless chicken thighs · Kosher salt, for the vegetables and both sides of the chicken · Ground black pepper, for the vegetables and both sides of the chicken · ¼ cup pitted Kalamata olives · ¼ cup pitted Castelvetrano olives · 4 oz feta cheese, cut into large chunks · All dressing left after the vegetable draw

5. 5

   Step 5: Bake on the middle rack for about 35 minutes, until every chicken thigh reaches 165°F/74°C in its thickest part and the vegetables are tender. Continue cooking as needed to meet these endpoints.

   Bake the chicken and vegetables · 35 minUses Assembled chicken and vegetables

6. 6

   Step 6: For extra colour, optionally move the cooked tray about 6 inches below the broiler and broil for a couple of minutes, watching continuously. Remove as soon as the chicken and vegetables colour, before they burn; otherwise skip this step.

   Uses Cooked chicken and vegetables

7. 7

   Step 7: Spoon pan juices over the chicken, garnish with all the ¼ cup chopped parsley and divide the chicken, vegetables, olives and feta among six servings. Serve hot. Refrigerate leftovers promptly in covered containers and reheat them to 165°F/74°C before serving again.

   Uses Cooked food lifted from the finished tray · Pan juices spooned over the chicken · ¼ cup chopped Italian parsley, for garnish