Simple, flavourful, and easy to prepare, this Greek Chicken Sheet Pan recipe is made for effortless weeknight cooking. With tender chicken, colourful vegetables, and bold Mediterranean flavour, it all comes together on one pan for a delicious dinner with minimal washing up.
Cook it with your Lodge Cast Iron Baking Pan 39 x 26.5cm
INGREDIENTS
Chicken Marinade
- 2 tablespoons olive oil
- Juice and zest of one lemon
- 2 tablespoons pepperoncini liquid
- 6 cloves garlic, minced
- 1 tablespoon oregano, finely chopped
- ½ teaspoon red pepper flakes
- Salt & pepper
Sheet Pan Chicken
- 900g boneless skinless chicken thighs
- 1 tablespoon olive oil, plus more for pan
- 2 medium zucchinis, sliced into half moons
- 1 pint cherry tomatoes
- 1 medium red onion, sliced
- ¼ cup pepperoncini, sliced
- ½ cup parmesan cheese, divided
- ½ cup chicken broth
- 1 cup orzo, uncooked
- ½ cup crumbled feta cheese, divided
- Lemon zest
METHOD
1. Preheat the oven to 220°C (fan-bake) or 230°C (standard bake) with a Lodge cast iron baking pan inside.
2. Make the marinade. In a large bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, pepperoncini liquid, garlic, oregano, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper.
3. Add chicken thighs and toss to coat. Set aside while you prep the remaining ingredients.
4. Toss together zucchini, red onion, tomatoes, and pepperoncini with 1 tablespoon olive oil, ¼ cup parmesan cheese, ¼ cup feta cheese and chicken broth; season with salt and pepper.
5. Carefully remove the baking pan from the oven. Add a bit of olive oil and sprinkle evenly with orzo. Scatter veggies around the pan, top with chicken thighs, and pour remaining marinade over the top.
6. Bake for 20 to 25 minutes or until the chicken reaches 165˚F and the veggies are tender.
7. Remove the pan, sprinkle remaining parmesan cheese and return to the oven. Broil for 2 to 3 minutes, or until the feta is golden and beginning to brown.
8. Remove from the oven and garnish with lemon zest. Serve from the pan.