Sheet-Pan Greek Chicken

Leah Colins

Layered with lemon vinaigrette, herbs, vegetables, and tzatziki, this sheet-pan chicken recipe turns a simple supper into a restaurant-style Greek feast.

Yield

Time

1 hour 22 minutes

Rating

—

Ingredients

2 tablespoons (30 ml) fresh lemon juice (from 1medium lemon)

1 tablespoon (15 ml) red wine vinegar

2 teaspoons chopped fresh thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon ground coriander

8 tablespoons (120 ml) extra-virgin olive oil, divided

2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

4 medium garlic cloves, grated (about 2 teaspoons), divided

6 bone-in, skin-on chicken thighs

10 ounces English cucumber (283 g; about 1 medium cucumber), peeled, seeded, and grated on large holes of box grater (about 1 cup shredded)

1 cup (240 ml) plain whole-milk strained Greek-style yogurt

2 tablespoons chopped fresh mint and/or dill, plus more for garnish

1 medium red onion (6 ounces; 170 g), halved and sliced into 1-inch-thick wedges (about 2 cups)

8 ounces (227 g) fresh Broccolini, thicker stems halved lengthwise

12 ounces (340 g) cherry tomatoes (about 2 cups)

2/3 cups pitted kalamata olives (4 ounces; 113 g), drained

3 ounces (85 g) feta cheese, crumbled into 1/2-inch pieces (about 3/4 cup)

Instructions

Step 1

Adjust oven rack to lowest position and preheat oven to 475°F (245°C). In a small bowl, whisk together lemon juice, red wine vinegar, thyme, dried oregano, black pepper, coriander, 6 tablespoons olive oil, 2 teaspoons salt, and 1 1/2 teaspoons grated garlic. In a large bowl, toss chicken and 6 tablespoons prepared lemon vinaigrette until evenly coated, and set aside at room temperature for 30 minutes; set aside remaining lemon vinaigrette (about 3 tablespoons).

Step 2

While chicken marinates, squeeze excess moisture from cucumber with a clean kitchen towel set over the sink or a bowl.

Step 3

Transfer dried cucumber to a medium bowl and stir in yogurt, fresh mint and/or dill, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and remaining garlic. Cover and refrigerate tzatziki until ready to serve.

Step 4

On a rimmed baking sheet, arrange chicken thighs, skin-side up, in center of sheet, leaving edges of sheet empty; do not wash bowl. Toss onion with 1 tablespoon of lemon vinaigrette in reserved bowl until evenly coated, and arrange evenly around chicken; do not wash bowl. Roast until chicken and onion are starting to brown, 15 to 18 minutes.

Step 5

Meanwhile, toss broccolini with 1/2 tablespoon of prepared lemon vinaigrette in reserved bowl. Working quickly, remove sheet pan from oven and place broccolini around chicken over onion slices; do not wash empty bowl. Return to oven, and roast until broccolini is starting to brown and soften, 8 to 10 minutes.

Step 6

Meanwhile, toss tomatoes, olives, and 1/2 tablespoon of lemon vinaigrette in reserved bowl; sprinkle tomato mixture and feta evenly around chicken with other vegetables. Roast until tomatoes are softened and feta is beginning to brown, and chicken registers anywhere from 175 to 195℉ (80 to 90°C) , 8 to 10 minutes.

Step 7

To serve, spread reserved tzatziki evenly on 4 plates; top with roasted chicken and vegetable mixture, reserving as much drippings as possible on pan. Using a spatula, scrape any accumulated juices from sheet into remaining lemon vinaigrette and drizzle evenly over the chicken and vegetable mixture. Garnish with chopped fresh tender herbs.

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Sheet-Pan Greek Chicken

Leah Colins

Layered with lemon vinaigrette, herbs, vegetables, and tzatziki, this sheet-pan chicken recipe turns a simple supper into a restaurant-style Greek feast.

Yield

Time

1 hour 22 minutes

Rating

—

Ingredients

2 tablespoons (30 ml) fresh lemon juice (from 1medium lemon)

1 tablespoon (15 ml) red wine vinegar

2 teaspoons chopped fresh thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon ground coriander

8 tablespoons (120 ml) extra-virgin olive oil, divided

2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

4 medium garlic cloves, grated (about 2 teaspoons), divided

6 bone-in, skin-on chicken thighs

10 ounces English cucumber (283 g; about 1 medium cucumber), peeled, seeded, and grated on large holes of box grater (about 1 cup shredded)

1 cup (240 ml) plain whole-milk strained Greek-style yogurt

2 tablespoons chopped fresh mint and/or dill, plus more for garnish

1 medium red onion (6 ounces; 170 g), halved and sliced into 1-inch-thick wedges (about 2 cups)

8 ounces (227 g) fresh Broccolini, thicker stems halved lengthwise

12 ounces (340 g) cherry tomatoes (about 2 cups)

2/3 cups pitted kalamata olives (4 ounces; 113 g), drained

3 ounces (85 g) feta cheese, crumbled into 1/2-inch pieces (about 3/4 cup)

Instructions

Step 1

Step 2

While chicken marinates, squeeze excess moisture from cucumber with a clean kitchen towel set over the sink or a bowl.

Step 3

Step 4

Step 5

Step 6

Step 7

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