Sheet Pan Mediterranean Chicken

Hello, welcome! Today’s Sunday Supper is an easy meal with rich Mediterranean flavor. It all comes together on a sheet tray and is ready in about 40 minutes. There are few recipes simpler than a sheet pan dinner. This one is made even simpler with cute, tiny little potatoes that require no slicing. With fennel, cherry tomatoes, olives, feta and fresh herbs, this Sunday Supper is colorful and delicious. Let’s get to it!

While this recipe is super simple, it does have a little forethought. I read someplace that the brine leftover from packages of feta makes a great marinade for chicken. I think Melissa Clark has a recipe for it… Over a couple months, I saved the brine from two containers of feta. This step is not required for this recipe, but the salty feta brine really does punch up the juiciness and flavor of the chicken thighs. I just placed four chicken thighs in a container, poured over the brine to submerge the chicken and left it in the fridge overnight.

Assembling the Sheet Pan Mediterranean Chicken

First, preheat the oven to 400 degrees F. Slice the fennel bulb into 1/2-inch rounds. Then combine the Dutch Baby Yellow Potatoes and the fennel slices in a mixing bowl. Grate the zest of one lemon into the bowl. Then grate about 3 cloves of garlic into the bowl. Drizzle about 1-2 tablespoons of olive oil and the juice of half a lemon over the mix and season with two teaspoons of dried oregano, a pinch of Kosher salt and black pepper.

Stir and toss to mix in the seasoning and to coat everything with the olive oil and lemon juice. Pour this all out onto the sheet tray and spread it out to an even layer.

Transfer the chicken thighs to a paper towel-lined plate and pat them very dry with more paper towels. Place the chicken thighs on the sheet tray and drizzle with olive oil, then season with just a pinch of Kosher salt and black pepper.

Place this tray in the preheated oven and roast for 25 minutes. Then pull the tray out and add sprinkle Kalamata and green olives, cherry tomatoes and crumbled feta onto the sheet tray. Put back in the oven and continue roasting for another 10 minutes.

Temp the chicken for doneness, it should read 170 degrees. Drizzle olive oil over the Sheet Pan Mediterranean Chicken and veggies then sprinkle chopped fresh parsley and the chopped green fennel fronds over the sheet pan dinner.

Sheet Pan Mediterranean Chicken

Use a large spatula to transfer a serving of veggies to a dinner plate. Then transfer one or two thighs to each plate. Give each serving a squeeze of lemon juice and serve!

This is such a flavor-packed dish with the olives and feta. The chicken is tender and moist with crispy skin; slices of fennel are tender with a slight crunch and the potatoes are smooth and creamy. The tomatoes have cooked through and burst a little with their juiciness, but they haven’t lost their shape and color. I love the freshness the parsley and the fennel fronds add – the herbs brighten up the richness of the overall dish.

I hope you give this Sheet Pan Mediterranean Chicken a try, it’s really wonderful! If you’re looking for more Mediterranean dishes, try Baked Feta with Tomatoes and Herbs or Mediterranean Poached Halibut. Thank you all for spending some of your Sunday with me, take care and be well. xo Kelly

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Sheet Pan Mediterranean Chicken

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Dinner, Main Course – Mediterranean

By Kelly Djalali – Serves: 2-4

Prep Time: 15 Minutes – Cooking Time: 35 Minutes – Total Time: ~50 Minutes

Tender, juicy, feta brine-marinated chicken thighs roasted with fennel, potatoes, tomatoes, olives and feta, finished with fresh herbs.

Ingredients

• 4-8 Bone-in Chicken Thighs
• 2 cups Feta Brine (optional, plus more for 6-8 thighs)
• 1 Fennel Bulb, sliced into 1/2-inch rounds
• 24 oz. Dutch Baby Yellow Potatoes
• Zest of 1 Lemon
• 3 Garlic Cloves, grated
• 1-2 tbsp. Olive Oil (plus more for drizzling over the finished sheet pan dinner)
• Juice of 1/2 Lemon (plus more for drizzling over each serving)
• 2 tsp. Dried Oregano
• Pinch Kosher Salt
• Black Pepper
• 10 oz. Cherry Tomatoes
• 1/2 cup pitted Kalamata Olives
• 1/2 cup pitted Green Olives
• 4 oz. Feta, crumbled
• 1/4 cup chopped Fresh Parsley
• Chopped Fennel Fronds

Instructions

1

Preheat the oven to 400 degrees F.

2

Combine the baby Yukon Golds and the fennel slices in a mixing bowl. Grate the zest of one lemon into the bowl. Then grate about 3 cloves of garlic into the bowl. Drizzle about 1-2 tablespoons of olive oil and the juice of half a lemon over the mix and season with two teaspoons of dried oregano, a pinch of Kosher salt and black pepper.

3

Stir and toss to mix in the seasoning and to coat everything with the olive oil and lemon juice. Pour this all out onto the sheet tray and spread it out to an even layer.

4

Transfer the chicken thighs to a paper towel-lined plate and pat them very dry with more paper towels. Place the chicken thighs on the sheet tray and drizzle with olive oil, then season with just a pinch of Kosher salt and black pepper.

5

Place this tray in the preheated oven and roast for 25 minutes. Then pull the tray out and add Kalamata and green olives, cherry tomatoes and crumbled feta onto the sheet tray. Put back in the oven and continue roasting for another 10 minutes.

6

Temp the chicken for doneness, it should read 170 degrees.

7

Drizzle olive oil over the Sheet Pan Mediterranean Chicken and veggies then sprinkle chopped fresh parsley and the chopped green fennel fronds over the sheet pan dinner.

8

Transfer a serving of veggies and one or two chicken thighs to each plate and squeeze a little lemon juice over the serving, and serve.