Greek Sheet Pan Chicken with Feta, Olives and Tomatoes

After struggling
with a cold for over 4 weeks, I was considering just ordering in food for the family birthday get together. Everyone was an adult and pretty flexible. But I decided I wanted to show my oldest son how much I cared by making food from scratch. I did buy the dessert and rolls, but the rest I did myself.

However, I also realized I had not returned to full energy, and had a very full day before. I needed to chose something that was on the easier side of the prep scale.  Enter sheet pan recipes. I adore them.  My favorite is Chicken Shawarm with Yogurt Sauce which I have made several times, but I wanted something fancier.  In a quick search I found a great recipe for Greek Sheet Pan Chicken on a site called  Downshiftology. It looked great and the ingredients hit all the right notes. 

I made roasted new potatoes earlier that I reheated at the last minute. Another option would be rice if you prefer it. When the sheet pan chicken came out of the oven, I broiled some asparagus with olive oil and parmesan cheese until crisp tender. Purchased dinner rolls, cake and ice cream finished off the meal.  I made 1-1/2 recipes as my guys are big meat eaters and it was perfect. I would say 6 servings if you are adding sides. 

With company underfoot, I didn't manage to get my own photo, so sharing a cropped version of one on their website which I will replace as soon as I make this again.  Yes, I will be making it again as it was a hit with everyone.  Enjoy!

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Greek Sheet Pan Chicken with Feta, Olives and Tomatoes
This is the original recipe - I multiplied these amounts by 1/5 to serve 6.

Ingredients -

½ C                    Olive oil
1                         Lemon juiced (about 3 tablespoons)
4                        Garlic cloves minced
2 tsp                   Dried oregano
1 tsp                   Dried thyme
1 tsp                   Dijon mustard
1 tsp                   Kosher salt
½ tsp                  Freshly ground black pepper
6                        Chicken thighs bone-in, skin-on (I removed skins, my preference)
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 C                   Kalamata olives pitted
¼ C                   Feta cheese
2 T                    Finely chopped fresh parsley

Instructions -

Note - my oven is on the hot side so I lowered the temp a little and increased the cooking times a few minutes. Know your oven. And always check halfway through cooking

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining 1/3 marinade on top. Toss together to coat the vegetables.

Add the chicken thighs to the baking sheet, nestling them around the veggies, and bake for 30 minutes.
Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

Sprinkle the chicken and vegetables with chopped fresh parsley before serving.