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Greek Sheet Pan Chicken
1h
Serves 6
https://downshiftology.com/recipes/greek-sheet-pan-chicken/
Greek Sheet Pan Chicken
https://downshiftology.com/recipes/greek-sheet-pan-chicken/
1h
Serves 6
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Directions
1
Preheat oven to 425°F (220°C).
2
Whisk together oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a bowl.
3
Place chicken thighs in a bowl; pour ⅔ of the marinade over chicken and toss to coat. Marinate for 10-15 minutes.
4
Spread zucchini, bell pepper, red onion, and tomatoes on a baking sheet; drizzle with remaining marinade and toss.
5
Add chicken thighs to baking sheet, nestling them around vegetables. Bake for 30 minutes.
6
Remove from oven; add olives and feta. Bake for another 10-15 minutes, or until chicken is cooked through (165°F).
7
Sprinkle with parsley before serving.
Ingredients
0.5 cup olive oil
1 lemon, juiced (about 3 tablespoons)
4 garlic cloves, minced
2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
0.5 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
0.5 large red onion, thinly sliced into wedges
1 pint cherry or grape tomatoes
0.5 cup kalamata olives, pitted
0.25 cup feta cheese
2 tablespoons finely chopped fresh parsley
Equipment
Heavy Duty Sheet Pan
small bowl
large bowl
baking sheet
Tips
Every oven cooks differently. Adjust rack position or broiler as needed.
Leftover liquid is normal. If you want to avoid this, swap high water content veggies for others like artichoke hearts or cabbage.
For chicken breasts, roast vegetables first, then add chicken in the last 25 minutes of cooking to avoid dryness.
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