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Sheet Pan Greek Chicken


Makes 6 large portions.


Ingredients:


6 chicken thighs

Olive oil

Dried oregano

Salt and pepper

2 sweet peppers, any color

1/2 red onion

1 small block of feta cheese

1/3 cup sliced Kalamata olives

1 cup cherry tomatoes

1 bunch broccolini

1 lemon, zested then sliced

1 shallot

1 cup uncooked rice

1 cup uncooked orzo

4 cups chicken broth


Start by heating the oven to 400 degrees. Rub the thighs with olive oil, salt, pepper and oregano. Bake for 25 minutes. While it’s baking slice some veggies and prepare the other ingredients. I did peppers, tomatoes, broccolini, red onion, Kalamata olives, lemons and feta. Zucchini, green beans or cauliflower would be good too! Add them around the chicken and bake another 25 minutes. After 25 minutes switch the oven to broil to crisp the chicken skin and feta even more. Don't let it burn!


The lemon rice/orzo is 1 cup rinsed rice, 1 cup of orzo add to a pot with a sautéed shallot. Toast for a few minutes in olive oil and then add 4 cups of chicken broth, the zest of one lemon and a pinch of salt. Bring to a boil, cover with a lid then reduce to a simmer for 16 minutes.


Dressing: 1 teaspoon grainy mustard, 2 teaspoons honey, 2 tablespoons red wine vinegar, 2 tablespoons olive oil and salt and pepper to taste.


Assemble the bowl: spinach, rice, chicken, veggies and dressing. So simple!

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