Sheet Pan Greek Chicken
Serves: up to 4 | Cooking time: 1 hour, 40 minutes
Developed by food & travel blogger Julie Wampler of Table For Two, exclusively for Farmer Focus!
INGREDIENTS
For the Marinade
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1/4 cup extra virgin olive oil
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Zest of ½ large lemon
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Juice of 1 large lemon, about ¼ cup
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3 cloves garlic, minced
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1 teaspoon oregano
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1/2 teaspoon thyme
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
For the Chicken
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1.5 pounds Farmer Focus bone-in, skin-on chicken thighs*
*You can use boneless, skinless chicken thighs if you don’t want to use bone-in, skin-on chicken thighs. Cooking time should be adjusted (less cooking time) if using boneless. -
1 large green bell pepper, roughly chopped
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1 large yellow bell pepper, roughly chopped
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1 large red onion, roughly chopped
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1 pound cherry tomatoes, halved
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1 lemon quartered
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3/4 cup pitted Kalamata olives
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2 ounces feta cheese, crumbled
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Chopped fresh parsley for garnish
FEATURED PRODUCTS
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