Recipes by A.I.
Greek

Greek Sheet Pan Chicken

Recipe from Food Network

Cuisine
Greek
Protein
chicken
Dietary
none
Time
1 hour

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
  • Zest and juice of 3 medium lemons (about 2 tablespoons zest and 9 tablespoons juice)
  • 5 tablespoons olive oil
  • 2 1/4 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds Yukon gold potatoes (about 4 medium), sliced crosswise 1/4 inch thick
  • 8 ounces cherry tomatoes (about 2 cups)
  • 2 orange bell peppers, cut into 1-inch pieces
  • 1 large red onion, halved and sliced 1/4 inch thick
  • 1 6-ounce block feta, cut into 1/2-inch pieces
  • 2 Persian cucumbers, quartered lengthwise and cut into 1/2-inch pieces
  • 1/3 cup pitted kalamata olives, halved lengthwise
  • 1/3 cup roughly chopped fresh dill
  • Prepared tzatziki and warm pita bread, for serving

Method

  1. Heat the oven to 450°F.
  2. In a large bowl, coat the chicken with the zest and juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon oregano, 1/2 teaspoon each paprika and garlic powder, 2 teaspoons salt, and black pepper. Let it marinate while preparing the vegetables.
  3. In another bowl, toss the potatoes, tomatoes, bell peppers, and onion with the zest and juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon oregano, the remaining paprika and garlic powder, 1 1/2 teaspoons salt, and black pepper. Spread the mixture evenly on a rimmed sheet pan.
  4. Arrange the chicken over the vegetables, leaving about 2 inches between thighs, and pour over the remaining marinade. Bake for 40 to 45 minutes, until the vegetables are tender and browned and the chicken reaches 165°F away from the bone.
  5. Meanwhile, combine the feta, cucumbers, olives, dill, remaining lemon zest and juice, remaining tablespoon of olive oil, remaining 1/4 teaspoon oregano, a small pinch of salt, and black pepper. Refrigerate until serving.
  6. Spoon the cucumber-feta salad over the hot chicken and vegetables. Finish with tzatziki and serve with warm pita.

To drink

Pairing
Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
On a budget
Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16

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