Greek Sheet Pan Chicken Dinner

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while retaining creaminess.

kalamata olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives provide a similar briny flavor at a lower cost.

Set aside 3.5 pounds of boneless skinless chicken thighs.

Make the marinade using the juice of 2 lemons, at least 1/4 cup olive oil, 1-2 teaspoons of spicy mustard (optional), 4-5 grated garlic cloves, 2 teaspoons of dried oregano, 1.5 teaspoons of salt, and black pepper to taste.

Whisk the marinade ingredients together and add to the chicken, tossing to coat. Set aside to marinate.

Prepare the vegetables: cut 2 bell peppers into thin rounds and place them on the sheet pan.

Slice red onion and yellow onion into thin slices and add to the sheet pan.

Place a wedge of feta (about 6 ounces) on the sheet pan.

Add Greek olives (stuffed with garlic) and about a pint of cherry tomatoes around the feta.

Drizzle olive oil and a pinch of salt over the vegetables, and sprinkle a little oregano on top.

Preheat the oven to 425°F.

Arrange the marinated chicken over the veggies on the sheet pan.

Bake for 30 to 40 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens