HomeProske, Swanson & Mahato
1 Serve

Ingredients

Marinade

  • ½ Cups Olive Oil
    Grapeseed oil also works.
  • 1 Lemon
    Finely zested and juiced
  • 4 Garlic Cloves
    Minced. Can add more if desired.
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Fine Salt
  • 1 Tsp Black Pepper

Chicken thighs

  • 6 Chicken Thigh
    Bone in, skin on. Chicken drumsticks can be substituted.

Vegetables

  • 4 Cups Zucchini
    Can be yellow or green. Chop into chunks.
  • 2 Cups Bell Pepper
    Can be any colour. Seed and chopped into 1" pieces.
  • 2 Onions
    Peel and cut into large chunks. Use white or red onions.
  • 4 Cups Cherry Tomatoes
    A mixture of colours looks great.
  • 1 Eggplant
    Chop into 2" cubes. Leave on the skin.

Finishing Touches

  • 1 Cup Feta Cheese
    Crumbled
  • 1 Cup Kalamata Olive
    Pitted olives preferred.
  • 1 Cup Parsley
    Chopped finely
Greek Sheet Pan Chicken

Method

In a glass measuring cup

  • ½ Cups Olive Oil
    Grapeseed oil also works.
  • 1 Lemon
    Finely zested and juiced
  • 4 Garlic Cloves
    Minced. Can add more if desired.
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Fine Salt
  • 1 Tsp Black Pepper
1

Whisk all the marinade ingredients together.

In a bowl

  • 6 Chicken Thigh
    Bone in, skin on. Chicken drumsticks can be substituted.
2

Pour 2/3 of the marinade over the chicken thighs, mixing to coat well. Marinade for an hour if possible.

Into another bowl

  • 4 Cups Zucchini
    Can be yellow or green. Chop into chunks.
  • 2 Cups Bell Pepper
    Can be any colour. Seed and chopped into 1" pieces.
  • 2 Onions
    Peel and cut into large chunks. Use white or red onions.
  • 4 Cups Cherry Tomatoes
    A mixture of colours looks great.
  • 1 Eggplant
    Chop into 2" cubes. Leave on the skin.
3

Pour the remaining marinade over the chopped vegetables and the whole cherry tomatoes and toss to coat. Spread on a large baking pan.

4

Nestle the chicken thighs evenly between the vegetables. You can choose to add the chicken marinade as well, if interested in creating more sauce. Bake at 425F for 30 minutes.

Remove the baking sheet

  • 1 Cup Feta Cheese
    Crumbled
  • 1 Cup Kalamata Olive
    Pitted olives preferred.
  • 1 Cup Parsley
    Chopped finely
5

Spread the olives and feta cheese throughout the dish and then place the baking sheet back into the over for an additional 10-15 minutes until the chicken is cooked through. Sprinkle the dish with fresh chopped parsley and serve.