Greek Sheet-Pan Chicken

by CleanPlateClub
Prep: 10m
Cook: 35m
poultry
Greek Sheet-Pan Chicken - Image

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Ingredients
Servings:4
4bone-in chicken thighs
1/2cupGreek vinaigrette
8small red potatoes
1red bell pepper
14ozwater-packed artichoke hearts
3/4cuppitted black olives
1small red onion
1/4tspblack pepper
1/3cupcrumbled feta cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Heat the oven

    Preheat the oven to 375°F. Lightly spray a 15x10-inch rimmed baking pan with cooking spray and set it aside.

  1. 2

    Toss everything together

    Remove the skin from the chicken thighs. Quarter the red potatoes. Cut the red pepper into 1/2-inch strips. Drain the artichoke hearts and cut them in half. Drain the olives. Cut the red onion into 8 wedges. In a large bowl, combine the chicken, potatoes, red pepper, artichokes, olives, and onion with the Greek vinaigrette. Toss until everything is coated.

  2. 3

    Roast

    Spread the chicken and vegetables in a single layer on the prepared sheet pan — they can touch but shouldn't be piled up. Sprinkle the pepper over the top. Bake 30 to 35 minutes, until a thermometer in the thickest part of the chicken reads 170°-175°F and the potatoes are tender. If anything finishes early, pull it off the pan.

  3. 4

    Broil for color (optional)

    If you want a little char on top, preheat the broiler and slide the pan 3 to 4 inches from the heat. Broil 2 to 3 minutes until lightly browned. Watch it — broilers move fast.

  4. 5

    Finish with feta

    Let the pan cool for a minute or two off the heat, then scatter the crumbled feta over everything just before serving.

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Greek Sheet-Pan Chicken

Created by: CleanPlateClub

Prep Time: 10m
Cook Time: 35m
Servings: 4

Ingredients

  • 4 bone-in chicken thighs
  • 1/2 cup Greek vinaigrette
  • 8 small red potatoes
  • 1 red bell pepper
  • 14 oz water-packed artichoke hearts
  • 3/4 cup pitted black olives
  • 1 small red onion
  • 1/4 tsp black pepper
  • 1/3 cup crumbled feta cheese

Instructions

  1. Heat the ovenPreheat the oven to 375°F. Lightly spray a 15x10-inch rimmed baking pan with cooking spray and set it aside.
  2. Toss everything togetherRemove the skin from the chicken thighs. Quarter the red potatoes. Cut the red pepper into 1/2-inch strips. Drain the artichoke hearts and cut them in half. Drain the olives. Cut the red onion into 8 wedges. In a large bowl, combine the chicken, potatoes, red pepper, artichokes, olives, and onion with the Greek vinaigrette. Toss until everything is coated.
  3. RoastSpread the chicken and vegetables in a single layer on the prepared sheet pan — they can touch but shouldn't be piled up. Sprinkle the pepper over the top. Bake 30 to 35 minutes, until a thermometer in the thickest part of the chicken reads 170°-175°F and the potatoes are tender. If anything finishes early, pull it off the pan.
  4. Broil for color (optional)If you want a little char on top, preheat the broiler and slide the pan 3 to 4 inches from the heat. Broil 2 to 3 minutes until lightly browned. Watch it — broilers move fast.
  5. Finish with fetaLet the pan cool for a minute or two off the heat, then scatter the crumbled feta over everything just before serving.

Notes & Tips

Half the appeal here is that it's one pan and almost zero prep. The vinaigrette does the seasoning, the chicken thighs keep their juice, and the potatoes soak up everything in the pan. If you want it to feel a little more like a bowl meal, pile it over a scoop of orzo or some chopped romaine. Asparagus, zucchini, or canned chickpeas swap in fine — just keep an eye on cook times.