One Pan Chicken with Lemons and Feta

Hello and welcome to Sunday Supper! This one pan dinner is flavored simply; honey, feta and lemons, along with fresh rosemary, Kosher salt and pepper are all we need here. The honey caramelizes the lemons, feta and chicken thighs, creating a delicious, savory/sweet profile. Everything is served over fresh spinach and peppery arugula, dressed with the honey lemon pan juices. It all comes together in about 40 minutes. Let’s get right to it!

Simple Ingredients, Simple Prep

One Pan Chicken with Lemons and Feta is adapted from Donna Hay’s Chicken with Burnt Lemons and Halloumi; it appears in her cookbook, One Pan Perfect. It’s a fantastic recipe that I have adapted for: 1) not finding Halloumi at my grocery store; and 2) not finding fresh oregano or marjoram. Halloumi is a mild feta-like cheese from the island of Cypress. Given its feta-like texture and flavor, I subbed in feta and it worked like a charm. I have also used skinless, boneless chicken thighs, instead of breasts.

Preheat the oven to 425 degrees F. Not much prep here besides slicing two lemons into wedges, slicing the block of feta and seasoning the chicken thighs.

Slice the feta into 1/4-inch thick strips and place on the sheet tray with the lemon wedges and the seasoned chicken thighs.Lay the fresh herb sprigs on top.

Then, drizzle olive oil over the whole sheet pan, and then follow that with drizzling 2 tablespoons of honey over everything.

We are ready for the oven. Place the sheet tray on the middle rack and bake for 30-35 minutes, depending on the size of your chicken thighs. At the 30 minute mark, use a probe thermometer to temp the thighs, they should read 170 degrees F when they are cooked through. While the Chicken with Lemons and Feta is in the oven, place a few large handfuls of fresh, raw spinach and baby arugula on a serving dish.

When the sheet pan comes out of the oven, remove and discard the herb sprigs. I used a spoon to baste the thighs with the pan juices.

Plate it Up!

Transfer the chicken thighs to the serving dish, directly on top of the raw spinach and arugula. Place the feta and lemons around and in between the chicken pieces.

Then, use a spoon to drizzle the pan juices over the plated Chicken with Lemons and Feta. The hot pan juices will wilt and dress the spinach and arugula. The pan juices are silky and flavorful from the chicken fat, lemon juice and honey – it’s bright, slightly sweet and rich.

To plate: use a fish spatula to slide under the greens; scooping greens, a piece of chicken, feta and lemons.

So simple, yet such great complexity in the flavors. Salty, sweet, bright and herbaceous. One Pan Chicken with Lemons and Feta is a wonderful Sunday Supper – perfect for taking it easy on a weeknight! Did you miss last week’s Pan Roasted Chicken with Mushrooms For Two? Check it out, it’s another super simple recipe with big flavors. Take care and be well, xo Kelly

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One Pan Chicken with Lemons and Feta

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Dinner, Main Course – Mediterranean

By Adapted From Donna Hay – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 30-35 Minutes – Total Time: 45 Minutes

Simple, with complex flavor: Salty, sweet, bright and herbaceous. One Pan Chicken with Lemons and Feta is perfect for taking it easy on a weeknight.

Ingredients

• 4-6 Boneless, Skinless Chicken Thighs
• Kosher Salt and Black Pepper
• 2 Lemons, sliced into wedges
• 1 8-oz. Block of Feta, sliced into 1/4-inch thick strips
• 4-6 Fresh Rosemary Sprigs
• Olive Oil
• 2 tbsp. Honey
• 2-3 Handfuls of Raw Baby Spinach and Arugula

Instructions

1

Preheat the oven to 425 degrees F.

2

Place the chicken thighs spaced out evenly, on the sheet tray and season with Kosher salt and black pepper.

3

Add the sliced feta and the lemon wedges alongside the seasoned chicken thighs.

4

Lay the fresh herb sprigs on top.

5

Drizzle olive oil over everything.

6

Drizzle the honey over everything.

7

Bake on the center rack in the preheated oven for 30-35 minutes. Cooked through thighs should read 170 degrees F when temped with a probe thermometer.

8

Remove and discard the rosemary sprigs.

9

Place a few handfuls of raw baby spinach and arugula on a serving plate.

10

Place the chicken, lemons and feta on top of the greens.

11

Drizzle the pan juices over the plate, wilting and dressing the greens.