Sheet pan dinners. I’ve
bought the cookbooks and have read dozens of recipes. But, haven’t really tried any to speak
of. Tonight I dove into the deep
end. And, I may stay there! Thanks to The Kitchn and their Sheet Pan Greek
Lemon Chicken we had an amazing meal.
I headed to the kitchen to start prepping and Connie
followed to sous chef. We were both
pretty surprised at how easily it came together. Then, into the oven for 30 minutes, followed
by another 20 since the potatoes weren’t quite done and the chicken thighs
weren’t quite up to temperature.
Now, these were all ingredients we love. But, the glorious way they came together as
this dish roasted? WOW, just WOW! The only thing I’d change would be to put
together the marinade and pop the chicken in it early in the afternoon. Give an opportunity for a bit more of that
fantastic flavor to permeate the meat. A
five out of five for sure!
Ingredients:
2 lemons, zested, one juiced – or both
if you need it
3 T olive oil
2 cloves garlic, minced
2 t dried oregano
1 t salt (I omitted this)
½ t finely ground black pepper
4-6 bone in skin on chicken thighs
2 T olive oil
2 medium potatoes, Yukon God, peeled
and sliced
1 red onion, sliced
2 c grape or cherry tomatoes
4 oz feta cheese, broken into
chunks (the slabs were 5 oz so that’s what I used)
½ c pitted olives (I used
Kalamata)
Directions:
Mix the lemon zest, 2 T of the lemon juice, the 3T of olive oil, the oregano, salt and pepper. Rub the mixture between the chicken thighs and the skin. Let it marinate in the fridge for 1-3 hours. We did 20 minutes and it was too short a time.
Mix the 2 T of olive oil and the 3 T of lemon juice and toss that with the vegetables. I didn’t use all the marinade so wound up adding that to the veggies also. Spread all of this on a sheet pan. Put the chicken thighs on top.
Roast for about 40 minutes or
until the chicken reaches 165 and the potatoes break easily.
Be sure to serve with some of the
juice.
adapted from The Kitchn
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