Sheet-Pan Greek Chicken

Method

1. 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).

2. 2

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Nutrition

calories

644 kcal

fatContent

48 g

fiberContent

3 g

sugarContent

7 g

sodiumContent

1123 mg

proteinContent

42 g

cholesterolContent

213 mg

carbohydrateContent

15 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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