Greek Sheet Pan Chicken

Ingredients

Chicken & Marinade:

  • 2 lbs bone in skin on chicken thighs

  • 1/2 cup avocado oil

  • 1/4 cup red wine vinegar

  • 1 tsp dried oregano

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp fennel seeds

  • 1/4 tsp paprika

  • 1/4 tsp lemongrass powder (optional - use 2 tbsp lemon juice as alternative)

  • 1 tbsp whole-grain mustard

  • 1 tbsp kosher salt

  • 1/4 tsp pepper

Veg:

  • two medium-sized zucchini

  • 1 bell pepper (orange or red)

  • 1/2 large red onion

  • 2 cups cherry tomatoes

  • 1/2 cup crumbled feta

  • 1/2 kalamata olives

  • 3 tbsp avocado oil

  • 1 tsp kosher salt

  • pinch of black pepper

  • rice and hummus to serve (optional)

Method

  1. Prepare the marinade: In a large bowl, combine the avocado oil, red wine vinegar, oregano, fennel, garlic powder, onion powder, paprika, lemongrass, mustard, salt, and pepper. Whisk until well combined. Add the chicken thighs to the bowl, tossing to coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours.

  2. Prepare for cooking: About 1 hour before you plan to cook, remove the chicken from the fridge. Preheat your oven to 425°F. Line a sheet tray with foil and/or parchment paper for easy cleanup.

  3. Prepare the vegetables: Small-dice the zucchini, bell pepper, and red onion. Place the vegetables on the prepared sheet tray, along with the tomatoes. Drizzle with the avocado oil, and sprinkle with the salt and pepper. Toss everything together with your hands until well mixed and coated.

  4. Cook the chicken and vegetables: Arrange the marinated chicken thighs on the sheet tray, creating gaps in the vegetables so the chicken can sit in the spaces. Place the sheet tray in the preheated oven and bake for 28 minutes. For crispy skin, broil for an additional 5-8 minutes, or until the skin is golden and crispy. The chicken should have an internal temp around 165°F once completed.

  5. Rest and serve: Remove the sheet tray from the oven and let the chicken rest for 10 minutes. Before serving, sprinkle with crumbled feta and the kalamata olives. Serve with rice, quinoa, or your favorite side dish. Enjoy!

 
 
Notes

  • This turned out to be a new favorite of mine so I am excited to share it with you all. It simple, quick, and uses minimal dishes. Enjoy!

  • Serve with jasmine rice or quinoa and hummus on the side.

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