Greek Chicken Pan (Printable Version)
Soft chicken, bright vegetables, herb mix, salty olives, and creamy feta all team up in this cozy Mediterranean-style pan dinner.
# Everything You’ll Need:
→ Marinade
01 -
0.5 teaspoon cracked black pepper
02 -
1 teaspoon kosher salt
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon dried thyme
05 -
2 teaspoons dried oregano
06 -
4 cloves garlic, smashed or chopped
07 -
3 tablespoons lemon juice, squeezed fresh
08 -
120 ml extra virgin olive oil
→ Main Ingredients
09 -
2 tablespoons fresh parsley, chopped small
10 -
40 grams feta cheese, crumbled
11 -
70 grams kalamata olives without pits
12 -
300 grams cherry or grape tomatoes
13 -
0.5 large red onion, cut into wedges
14 -
1 yellow bell pepper, chopped in big chunks
15 -
1 medium zucchini, sliced after slicing lengthwise
16 -
6 bone-in, skin-on chicken thighs
# Steps to Cook:
01 -
Toss olive oil, lemon juice, garlic, oregano, thyme, Dijon, salt, and plenty of black pepper in a bowl. Whisk till it all comes together. Flick your oven to 220°C to warm up.
02 -
Drop chicken thighs in a big bowl and slosh over most of the marinade. Smush everything so it’s covered everywhere. Let it chill on the counter for about 10 or 15 minutes.
03 -
While your chicken soaks, toss zucchini, bell pepper, onion, and all the tomatoes on a serious baking pan. Splash the rest of the marinade over. Give everything a good mix so each bit’s glossy.
04 -
Push the chicken thighs in among the veggies on your tray. Slide it all into the hot oven for half an hour.
05 -
Pull the tray out and toss on olives and crumble that feta over everything. Bake again for maybe 10 or 15 minutes more. Make sure your chicken's cooked through and veggies feel soft.
06 -
Toss chopped parsley over before grabbing your plates. Dish it up hot and spoon those tasty pan juices over if you’re into that.
# Extra Suggestions:
01 -
Chuck it under the broiler for a minute or two at the end if you want crispy chicken skin.
02 -
Loads of good juices will show up in the pan. Dunk some bread or soak grains with them.
03 -
If you’re swapping chicken breasts in, cut baking time back to about 20-25 minutes and only put them in after veggies have already been roasting a while.
04 -
Extra juicy veggies lead to more liquid, so sub in artichokes or cabbage for less pan sauce if you want it less wet.