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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.