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Mediterranean Dreams

When I think of the Mediterranean, I think vibrant colors, earthy flavors, and of course feta. This sheet pan dinner has all the elements of color, flavor, and savoriness combined into a crowd pleasing and easy dinner. Although designed to feed about 4 people, it’s easy to double (who wouldn’t want leftovers?). Simple can indeed be delicious. A uncomplicated side salad with a Dijon vinaigrette, and a chilled glass of white wine and you’re in business. The only thing missing is a view of the sea.

GREEK SHEET PAN DINNER

INGREDIENTS:

  1. 1/2 cup olive oil

  2. Juice of 1 lemon

  3. 4 garlic cloves, grated

  4. 2 teaspoons dried oregano

  5. 1 teaspoon dried thyme

  6. 2 teaspoons Dijon mustard

  7. 1 teaspoon kosher salt

  8. Freshly ground black pepper

  9. 4 bone-in, skin on chicken thighs

  10. 1 medium zucchini, halved lengthwise and cut into 1/4 inch half moons

  11. 1 yellow or orange bell pepper, seeded and cut into 1-inch pieces

  12. 1 medium red onion, sliced into wedges

  13. 1 pint grape or cherry tomatoes

  14. 1/2 cup kalamata olives

  15. 1/2 cup feta, crumbled

  16. 1/4 cup fresh flat-leaf parsley, chopped

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Move oven rack to upper third of oven. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.

  2. Place the chicken thighs in a bowl or zip lock bag, and pour 2/3 of the marinade over chicken. Rub marinade into chicken with your hands making sure it is well coated. Marinate chicken 15 to 20 minutes.

  3. In a large bowl, add the zucchini, bell pepper, red onion, and tomatoes, then cover with remaining marinade. Toss together until they are completely coated. Place coated vegetables on sheet pan. Nestle chicken thighs in the middle of vegetables.

  4. Bake for 30 minutes. Remove sheet pan from oven and add the olives and feta. Return sheet pan to oven and bake 15 minutes more, or until chicken registers 165 degrees. Remove from oven and let rest 5 minutes.

  5. Sprinkle with parsley and serve.

Yields, 4-6 servings

Greece is a good place for rebirths.” – Judith Martin
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