How To Make Greek Sheet Pan Chicken By Rachael

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

Chicken breasts are leaner, while bone-in chicken can be more economical.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits but can be less expensive.

Put in about a quarter cup of wine vinegar into a bowl.

Add about a quarter cup of water to thin it out.

Add about two teaspoons of sugar or honey.

Add about a tablespoon of crushed red pepper for heat.

Add about a tablespoon of oregano for the dressing.

Roast two bulbs of garlic until mellow and turn into paste.

Add about three quarters of the roasted garlic paste into the dressing.

Whisk the dressing ingredients together, then stream in about half a cup of olive oil.

Place a large plastic storage bag inside a bowl for stability.

Add the chicken (all white meat, all dark meat, or a mix, boneless and skinless) into the bag.

Add big chunks of Greek feta, Kalamata olives, semi-dried tomatoes, rosemary, sweet peppers, and red onion into the bag.

Add celery into the bag with the other ingredients.

Seal the bag and marinate in the fridge for several hours or overnight.

After marinating, place the chicken and vegetables in one even layer on a foil-lined baking sheet.

Bake in a 450°F oven until the larger pieces of chicken reach 160 to 165 degrees Fahrenheit or the juice runs clear.

Prepare tzatziki by salting and grating the Persian cucumbers, then letting them drain for 20 to 30 minutes.

In a food processor, combine drained cucumbers, about 1.5 cups of Greek yogurt, a scant palmful of oregano, about a teaspoon of cumin, lemon juice, reserved roasted garlic paste, salt, and pepper.

Add a fat handful of fresh dill to the tzatziki mixture and blend.

Blister pitas over a burner or in a hot cast iron or stainless steel pan until pliable.

Serve the chicken with tzatziki on top and garnish with parsley and Greek spicy pepperoncini.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens