Greek Sheet-Pan Chicken — Official Short
This creator short illustrates chicken thighs, zucchini, tomatoes, onions, olives and feta roasted with lemon and oregano. Source recipe serves about 6 at 425°F, while FOOD serves 3 with 450 g chicken at 210°C for about 30–38 minutes. It is a short overview, not full instructions; verify chicken reaches at least 74°C.
Official cooking video · The Mediterranean Dish · YOUTUBEGreek Lemon Chicken with Feta and Olives on One Tray
Roast boneless chicken thighs with zucchini, cherry tomatoes, red onion, feta and olives in a lemon-oregano dressing. Serves three; use an oven tray and food thermometer.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
1. Preheat oven to 210°C. Wash hands and vegetables. Prepare 450 g raw chicken on a separate board and wash hands and tools, then cut 250 g zucchini and 130 g onion into 2-cm pieces.
- 02
2. Mix 35 ml olive oil, 40 ml lemon juice, 10 g garlic, 3 g oregano, 3 g salt and 1 g pepper. Arrange chicken, zucchini, onion, 200 g cherry tomatoes and 60 g olives on a rimmed tray in one layer and coat. Do not reuse dressing that touched raw chicken on uncooked food.
Spread chicken and vegetables in one uncrowded layer on a rimmed roasting tray. If the tray is crowded, use a larger tray: piled food cooks unevenly. Do not reuse marinade containers or tongs that touched raw chicken on cooked food without washing. - 03
3. Nestle 90 g feta between ingredients and roast on the middle rack for about 30–38 minutes. Probe thickest chicken part: the core must be at least 74°C. If too low, bake 5 minutes more and recheck.
Probe the thickest chicken pieces, keeping the thermometer tip off the metal tray; verify at least 74°C. Melted feta or burst tomatoes do not establish chicken doneness. - 04
4. Rest the tray for 3 minutes, add 15 g washed parsley and divide into three servings. Take care with hot tray juices.
Before you cook
Feta contains milk. Do not rinse raw chicken; keep it separate from vegetables and ready-to-eat foods and wash contaminated utensils. Verify an internal chicken temperature of at least 74°C rather than relying on color. Refrigerate leftovers within 2 hours at or below 4°C; reheat to 74°C.
Allergens: milk (feta cheese), check packaged olives and dried herbs for other allergens
Image & source credits
These illustrations stand in for food photos.
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