Infuse Mediterranean flavors into your home cooking with this quick and effortless Greek chicken and veggie dish. Chicken thighs – along with a medley of zucchini, potatoes, celery, and onion – are marinated with olive oil, thyme, lemon, and garlic, tossed on a sheet pan, and roasted. Crumble feta cheese over the top and voila – dinner is served.

GREEK ROASTED CHICKEN THIGHS AND VEGGIES 

Ingredients

• 4 large boneless, skinless chicken thighs

• 1 tsp extra virgin olive oil to coat the pan

• 2 stalks celery, chopped

• 4 large russet potatoes, peeled and cut into 1-inch cubes

• 1 large zucchini, stem removed and cubed

• 1 large yellow onion, chopped

• Handful of feta cheese, crumbled

• Thyme for garnish

• ¾ cup chicken broth

For the marinade

• 6 Tbsp extra virgin olive oil

• ¼ cup fresh squeezed lemon juice, rinds reserved

• 1 Tbsp white wine vinegar

• 5 garlic cloves, minced or pressed 

• 1 Tbsp fresh thyme, stems removed and minced

• 1 tsp Italian seasoning or dried oregano

• ¼ tsp pink Himalayan salt

• Fresh cracked pepper

Steps

1. Prepare the marinade. Pour olive oil into a medium-sized bowl; add lemon juice, white wine vinegar, garlic, thyme, Italian seasoning, salt, and pepper. Mix well. Save the lemon rinds from juicing for the baking sheet.

2. Place the chicken thighs into a resealable bag. Pour half the marinade over the chicken, reserving the other half. Close the bag and work the marinade into the chicken. Allow the chicken to marinate in the refrigerator for at least half an hour, or overnight.

3. Preheat the oven to 425ºF. Heat a large stainless steel skillet over medium-high heat and add olive oil (enough to coat the pan). Using tongs, place marinated chicken thighs into the hot pan. Allow them to cook on each side until beginning to turn golden brown, about 4 minutes per side. 

4. Transfer the chicken to a parchment-lined baking sheet. Immediately pour the chicken broth into the hot pan and turn the heat off. Using a wooden spoon, scrape off all of the brown bits on the bottom of the pan. Set the pan sauce aside.

5. Toss the cubed potatoes, zucchini, onions, and celery with the remaining olive oil marinade. Pour them onto the baking sheet around the chicken thighs. Add the reserved lemon rinds to the baking sheet.

6. Cook until the chicken thighs reach 165ºF and the potatoes are cooked through, typically 35-40 minutes. Once ready, remove and sprinkle feta cheese over everything. Garnish with thyme. 

7. Plate the chicken and veggies, then pour the reserved pan sauce over the top. Enjoy! 

TIP:
Don’t use a non-stick pan to sear the chicken. You’ll want bits of the chicken to stick to the pan to season it before deglazing it with chicken broth for the most flavor possible! A stainless steel pan or a cast iron dutch oven is the best option for this step.

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