Greek sheet pan chicken thighs and vegetables is a quick, healthy and delicious dinner option for people who want to enjoy a healthy mediterranean dinner at home.
4largerusset potatoes, peeled and cut into 1 inch cubesany variety of potato is fine
1largezucchini, stem removed and chopped into cubes
1largeyellow onion, chopped
handful of feta cheese, crumbled
thyme for garnish
3/4cupchicken broth(water can also work, but will be less flavorful)
Ingredients For Marinade
6tbspextra-virgin olive oil
1/4cupfresh squeezed lemon juice, rinds reserved
1tbspred or white wine vinegar
5clovespeeled garlic, minced or pressed through garlic presser
1tbspfresh thyme, stems removed and minced
1tspitalian seasoningor dried oregano
1/4tsptable salt or pink Himalayan salt
fresh cracked pepper
Instructions
Make The Marinade
Pour the olive oil into a medium sized bowl. Add the fresh squeezed lemon juice, wine vinegar, garlic, thyme, Italian seasoning and salt/pepper. Mix well.
Save the lemon rinds from juicing for the baking sheet.
Marinade The Chicken
Place the chicken thighs into a resealable bag. Pour over half of the marinade, reserving the other half. Close the bag and work the marinade into the chicken. Allow the chicken to marinade in the refrigerator for at least half an hour, or overnight.
Cook:
Pre-heat the oven to 425 degrees F. Heat a large stainless-steel skillet over medium-high heat. Add 1 tsp of olive oil (just enough to coat the pan) and move it around so it coats the entire bottom of the pan. Using tongs, add the marinaded chicken thighs to the hot pan. Allow them to cook on each side until beginning to turn golden brown, about 4 minutes per side.
Transfer the chicken to a parchment lined baking sheet. Immediately pour the chicken broth into the hot pan and turn the heat off. Using a wooden spoon, scrape off all of the brown bits on the bottom of the pan. Set the pan sauce aside.
Toss the cubed potatoes, zucchini, onions and celery with the remaining olive oil marinade. Pour them onto the baking sheet around the chicken thighs. Add the reserved lemon rinds to the baking sheet.
Cook until the chicken thighs are 165 degrees F, and the potatoes are cooked through, typically 35-40 minutes. When done, sprinkle the feta cheese over everything and garnish with thyme (optional).
Plate the chicken and veggies, then pour the reserved pan sauce over the top. Enjoy!
Notes
TIP:
Don't use a non-stick pan to sear the chicken. We want bits of the chicken to stick to the pan to flavor it before we de-glaze it with chicken broth for the most flavor possible! A stainless-steel pan or a cast iron dutch oven is the best option for this step.