Sheet-Pan Greek Chicken
- ⏱ 50 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Chicken thighs roast with Greek-seasoned vegetables and are served with tzatziki and lemon vinaigrette.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Sheet-Pan Greek Chi...
0/0
COOK 1COOK 2
1Mise en place
Prep 4 garlic cloves: grate and divided
Prep 170 g red onion: halve and slice into...
2Make vinaigrette
3Plate and serve
+ 18 more steps in the app
Sheet-Pan Greek Chi...
0/0
COOK 2COOK 1
1Mise en place
Prep 2 tsp thyme: chop
2Make vinaigrette
In a small bowl, whisk together the lemon juice, red...
3Plate and serve
+ 18 more steps in the app
Ingredients
- 2 tbsp fresh lemon juice (from 1 medium lemon)
- 1 tbsp red wine vinegar
- 2 tsp fresh thyme (chopped)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp ground coriander
- 8 tbsp extra-virgin olive oil (divided)
- 2 1/2 tsp Diamond Crystal kosher salt
- 4 garlic cloves (grated and divided)
- 6 bone-in, skin-on chicken thighs
- 283 g English cucumber (peeled, seeded, and grated on large holes of box grater)
- 1 cup plain whole-milk strained Greek-style yogurt
- 2 tbsp fresh mint and/or dill (chopped)
- 170 g red onion (halved and sliced into 1-inch-thick wedges)
- 227 g fresh Broccolini (thicker stems halved lengthwise)
- 340 g cherry tomatoes
- 113 g pitted kalamata olives
- 85 g feta cheese (crumbled into 1/2-inch pieces)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 2 tsp thyme: chop
- Prep 4 garlic cloves: grate and divided
- Prep 170 g red onion: halve and slice into 1-inch-thick wedges
- Prep 85 g feta cheese: crumble into 1/2-inch pieces
- Prep 2 tbsp mint and/or dill: chop
2. Make vinaigrette COOK 1
- In a small bowl, whisk together the lemon juice, red wine vinegar, thyme, dried oregano, black pepper, coriander, 6 tablespoons olive oil, 2 teaspoons salt, and 1 1/2 teaspoons grated garlic
🤝 Cook 2 hands over the garlic cloves.
3. Marinate chicken COOK 1
- In a large bowl, toss the chicken and 6 tablespoons prepared lemon vinaigrette until evenly coated, and set aside at room temperature for 30 minutes
4. Prep cucumber COOK 2
- Peel, seed, and grate the cucumber on the large holes of a box grater
5. Roast chicken onion COOK 1
- On a rimmed baking sheet, arrange the chicken thighs skin-side up in the center of the sheet, leaving the edges empty
- In the reserved bowl, toss the onion with 1 tablespoon of lemon vinaigrette until evenly coated
- Arrange it evenly around the chicken
- Roast until the chicken and onion are starting to brown, 15 to 18 minutes
6. Heat the oven COOK 1
- Adjust the oven rack to the lowest position and preheat the oven to 475°F
🤝 Cook 2 hands over the red onion.
7. Make tzatziki COOK 2
- Squeeze excess moisture from the cucumber with a clean kitchen towel set over the sink or a bowl
8. Roast broccolini COOK 1
- In the reserved bowl, toss the broccolini with 1/2 tablespoon of prepared lemon vinaigrette
- Working quickly, remove the sheet pan from the oven and place the broccolini around the chicken over the onion slices
- Return to the oven and roast until the broccolini is starting to brown and soften, 8 to 10 minutes
- In the reserved bowl, toss the tomatoes and olives with 1/2 tablespoon of lemon vinaigrette
- Sprinkle the tomato mixture and feta evenly around the chicken with the other vegetables
- Roast until the tomatoes are softened, the feta is beginning to brown, and the chicken registers anywhere from 175 to 195°F, 8 to 10 minutes
🤝 Cook 2 hands over the feta cheese.
9. Mix tzatziki COOK 2
- In a medium bowl, stir the dried cucumber, yogurt, fresh mint and/or dill, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and remaining garlic together
10. Plate and serve BOTH
- Spread the reserved tzatziki evenly on 4 plates
- Top with the roasted chicken and vegetable mixture, reserving as much drippings as possible on the pan
- Using a spatula, scrape any accumulated juices from the sheet into the remaining lemon vinaigrette and drizzle evenly over the chicken and vegetable mixture
- Garnish with chopped fresh tender herbs
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