Why make a big pile of dishes when you can make an amazing one-pan dinner? This Greek chicken sheet pan recipe comes together quickly, making it a perfect weeknight option. And did we mention it's packed with flavor? Go ahead and make it tonight.
Level
Beginner
Prep Time
25 minutes
Cook Time
30 minutes
Serves
2-4
Cook it With Our
Directions
- Preheat the oven to 425˚F with a cast iron baking pan inside.
- 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.
- Add chicken thighs and toss to coat. Set aside while you prep the remaining ingredients.
- 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.
- 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.
- Bake for 20 to 25 minutes or until the chicken reaches 165˚F and the veggies are tender.
- 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.
- Remove from the oven and garnish with lemon zest. Serve from the pan.
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