Greek Chicken on a Sheet Pan Tastes Like Summer in Santorini, Greece | Lei's Kitchen

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Breasts are leaner; bone-in pieces are often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat; ricotta can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point; canola is often cheaper.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories; canned options are budget-friendly.

Make the marinade by mixing olive oil, oregano, paprika, cumin, thyme, salt, black pepper, chopped garlic, lemon juice, and finely chopped lemon peel in a measuring cup.

Taste the marinade to ensure it's zesty and salty.

Use chicken drumsticks, line them up in a baking dish, and pour over half of the marinade, massaging it into the chicken.

Make two slits on each side of the drumsticks to help the marinade soak in, then cover and let rest in the fridge for at least 30 minutes.

Rough chop bell peppers, sweet potatoes, and onion, and chop broccolini into thirds.

Toss the chopped vegetables and cherry tomatoes with the remaining marinade until coated.

Arrange the marinated drumsticks in the center of a sheet pan and spread the vegetables around them.

Bake at 425°F for 25 minutes, then flip the drumsticks and toss the vegetables before baking for another 25 minutes.

Sprinkle crumbled feta cheese over the top and turn on the broiler at 550°F for 5 minutes to melt the cheese and brown the chicken.

Plate the drumsticks with a scoop of vegetables and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens