In the heart of Mediterranean cuisine lies the art of mixing vibrant vegetables, lean meats, and the finest of herbs to create dishes that are as nourishing as they are flavorful. Today, we embark on a culinary journey with a recipe that encapsulates the essence of this beloved region – the Greek Sheet Pan Chicken. This dish is a testament to the simplicity and elegance of Mediterranean cooking, offering a perfect blend of taste, nutrition, and convenience.
The Essence of Simplicity
The beauty of the Greek Sheet Pan Chicken lies in its simplicity. It’s a dish that requires minimal prep, minimal cleanup, and delivers maximal flavor – a trifecta that’s hard to beat. The combination of juicy chicken thighs, fresh vegetables, and robust flavors, all cooked together on a single sheet pan, makes for a hassle-free cooking experience that doesn’t sacrifice taste or nutritional value.
Ingredients:
The selection of ingredients is key to achieving the authentic Mediterranean flair. Here’s what you’ll need:
- ½ cup olive oil: The cornerstone of Mediterranean cooking, known for its health benefits and rich flavor.
- 1 lemon, juiced (about 3 tablespoons): Adds a bright, acidic touch that enhances the flavors of the dish.
- 4 garlic cloves, minced: For that aromatic punch.
- 2 teaspoons dried oregano & 1 teaspoon dried thyme: These herbs are the essence of Greek cuisine, offering earthy and floral notes.
- 1 teaspoon Dijon mustard: Introduces a tangy depth.
- 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper: For seasoning.
- 6 chicken thighs, bone-in, skin-on: The star of the dish, providing juicy, flavorful meat.
- Vegetables: A mix of zucchini, yellow bell pepper, red onion, and cherry tomatoes, for a colorful and nutritious ensemble.
- ½ cup kalamata olives & ¼ cup feta cheese: Brings in the classic Greek flavors.
- 2 tablespoons finely chopped fresh parsley: For a fresh finishing touch.
Directions:
- Preparation: Start by preheating your oven to a hot 425°F (220°C), setting the stage for a quick roast that locks in flavors and moisture.
- Marinate the Chicken: Whisk the olive oil, lemon juice, minced garlic, herbs, mustard, salt, and pepper together. Marinate the chicken thighs in two-thirds of this mixture, letting them soak up the flavors for about 10-15 minutes.
- Vegetables: Toss the sliced zucchini, bell pepper, onion, and tomatoes in the remaining marinade, ensuring they are well-coated, then spread them out on a heavy-duty sheet pan.
- Combine and Cook: Place the marinated chicken among the vegetables on the sheet pan. The initial 30-minute bake is crucial for developing a beautifully roasted exterior on the chicken and tenderizing the vegetables.
- Final Touches: Adding the olives and feta towards the end keeps their flavors vibrant and textures intact. A final 10-15 minutes in the oven ensures everything is cooked to perfection.
- Garnish and Serve: A sprinkle of fresh parsley not only adds color but also a burst of freshness that ties the dish together.
The Experience
What makes the Greek Sheet Pan Chicken stand out is the harmonious blend of textures and flavors – the tender chicken, the crisp vegetables, the salty tang of olives and feta, all brought together with a herb-infused dressing. It’s a dish that’s comforting yet light, rich yet healthy, making it perfect for any day of the week.
With a prep time of just 15 minutes and a total cooking time of about an hour, this dish is an ideal choice for a nutritious family dinner or a hassle-free, impressive meal for guests. It serves up to 6 people, offering 450 kcal per serving, which means it’s as satisfying as it is wholesome.
In conclusion, the Greek Sheet Pan Chicken is more than just a meal; it’s a journey to the Mediterranean, offering a taste of its sun-drenched landscapes and age-old culinary traditions. So, gather your ingredients, and let’s bring a piece of the Mediterranean into our homes, one sheet pan at a time.
Mediterranean Bliss: Greek Sheet Pan Chicken
Ingredients:
½ cup olive oil
1 lemon, juiced (about 3 tablespoons)
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 chicken thighs, bone-in, skin-on
1 medium zucchini, halved lengthwise and sliced
1 yellow bell pepper, chopped into 1-inch pieces
½ large red onion, thinly sliced into wedges
1 pint cherry or grape tomatoes
½ cup kalamata olives, pitted
¼ cup feta cheese, crumbled
2 tablespoons finely chopped fresh parsley
Directions:
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper.
Place chicken thighs in a bowl, pour ⅔ of the marinade over them, and toss to coat evenly. Let marinate for 10-15 minutes.
Spread zucchini, bell pepper, red onion, and tomatoes on a heavy-duty sheet pan. Drizzle with remaining marinade and toss.
Add chicken to the sheet pan, nestling among the vegetables. Bake for 30 minutes.
Add olives and feta, bake for an additional 10-15 minutes, until vegetables are tender and chicken reaches 165°F.
Garnish with fresh parsley before serving.
Prep Time: | 15 mins | Cooking Time: | 45 mins | Total Time | 1 hr | Kcal: | 450 kcal | Servings: | 6 servings