When I think of the Mediterranean, I think vibrant colors, earthy flavors, and of course feta. This sheet pan dinner has all the elements of color, flavor, and savoriness combined into a crowd pleasing and easy dinner. Although designed to feed about 4 people, it’s easy to double (who wouldn’t want leftovers?). Simple can indeed be delicious. A uncomplicated side salad with a Dijon vinaigrette, and a chilled glass of white wine and you’re in business. The only thing missing is a view of the sea.
GREEK SHEET PAN DINNER
INGREDIENTS:
1/2 cup olive oil
Juice of 1 lemon
4 garlic cloves, grated
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
4 bone-in, skin on chicken thighs
1 medium zucchini, halved lengthwise and cut into 1/4 inch half moons
1 yellow or orange bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, sliced into wedges
1 pint grape or cherry tomatoes
1/2 cup kalamata olives
1/2 cup feta, crumbled
1/4 cup fresh flat-leaf parsley, chopped
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Move oven rack to upper third of oven. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
Place the chicken thighs in a bowl or zip lock bag, and pour 2/3 of the marinade over chicken. Rub marinade into chicken with your hands making sure it is well coated. Marinate chicken 15 to 20 minutes.
In a large bowl, add the zucchini, bell pepper, red onion, and tomatoes, then cover with remaining marinade. Toss together until they are completely coated. Place coated vegetables on sheet pan. Nestle chicken thighs in the middle of vegetables.
Bake for 30 minutes. Remove sheet pan from oven and add the olives and feta. Return sheet pan to oven and bake 15 minutes more, or until chicken registers 165 degrees. Remove from oven and let rest 5 minutes.
Sprinkle with parsley and serve.
Yields, 4-6 servings
“Greece is a good place for rebirths.” – Judith Martin
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