Greek Chicken and Vegetable Sheet Pan Dinner
Featuring juicy chicken thighs surrounded by tender vegetables, this all-in-one dinner is a true week night wonder.
Ingredients
- 1 batch of Homemade Zesty Greek Salad Dressing - see above for recipe link (or about 1/2 cup of quality store bought Greek Salad Dressing)
- 8 bone-in, skin-on chicken thighs
- 1 1/2 lbs/680 gr Yukon Gold potatoes (about 3 medium potatoes)
- 1 small red onion
- 2 orange or yellow bell peppers
- 10 oz/283 gr cherry or grape tomatoes
- 1/2 lb/225 gr thin green beans
- 1/2 cup feta cheese, crumbled
- 1/2 cup good quality olives
- 1/4 cup chopped fresh herbs (mix of parsley, basil and oregano)
- kosher salt and freshly ground black pepper
Instructions
- Add the chicken thighs to a large bowl and season with 1 tsp of kosher salt and several cracks of black pepper. Add half of the Greek salad dressing (about a scant 1/4 cup) and toss the chicken thighs to coat evenly. Set aside to marinate for at least 15-20 minutes while you prepare the vegetables. (Can be made ahead and placed in the fridge to marinate for up to 24 hours.)
- Preheat the oven to 425F. Scrub the potatoes, cut into 1 inch pieces and place on a large rimmed baking sheet. Cut the red onion in half through the root end and remove the papery skins. Cut each half into 6 wedges and add the onion pieces to the sheet pan with the potatoes. Sprinkle the potatoes and onions with 1/2 tsp of kosher salt and a few cracks of pepper, then drizzle with 2 Tbsp of the remaining Greek dressing. Toss to coat evenly in the dressing then spread the potatoes and onions out on the sheet pan. Remove the chicken from the marinade and add the thighs to the pan, nestling them in amongst the vegetables. Place the pan in the oven and roast for 20 minutes.
- Meanwhile, cut the bell peppers into 1 inch pieces and add them to a large bowl with the cherry tomatoes. Trim the green beans, cut in half and add them to the bowl with the peppers and tomatoes. Sprinkle the vegetables with 1/2 tsp kosher salt and a few cracks of black pepper, drizzle with the remaining dressing and toss the vegetables to coat evenly. Remove the baking sheet from the oven and add the peppers, tomatoes and beans to the pan, spreading them out amongst the chicken pieces and other vegetables. Return the pan to the oven and continue roasting for another 15 minutes.
- Sprinkle the chicken and vegetables with the crumbled feta cheese and the olives and return the pan to the oven for another 5 minutes, or until the chicken is fully cooked (reads 165F on a meat thermometer) and vegetables are tender when pierced with a fork. Serve in shallow bowls, spooning pan juices over top. Sprinkle each serving with a generous amount of the chopped fresh herbs.