How To Make Greek Sheet Pan Chicken With Feta & Pepperoncini | Rach Cooks At Home

Greek yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: sour cream

Low-fat yogurt reduces calories while maintaining creaminess.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

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

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits; canola is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potato wedges

Sweet potatoes offer more nutrients; frozen options save prep time.

Peel 2 bulbs of garlic and place them in a small pot with about 1/2 cup of extra virgin olive oil (EVOO).

Cook the garlic over gentle heat until it becomes a light tan color and mushy, which takes a few minutes.

Add a sprinkle of oregano to the garlic and olive oil mixture.

Parboil the potatoes for 5 minutes to ensure they are crispy and fully cooked.

Toss the chicken pieces with the garlic and olive oil mixture, ensuring the skin side is up.

Add the parboiled potatoes to the chicken and toss gently to combine without destroying the potatoes.

Tuck big chunks of feta cheese in and around the chicken and potatoes.

Squeeze 1/3 cup of fresh lemon juice over the chicken and potatoes.

Season with salt and black pepper.

Roast in the oven at 425°F for 45 minutes to 1 hour until everything looks roasty toasty.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens