Greek-ish Sheet Pan Chicken

I developed this recipe for my Weekly Menu newsletter (sign up at this link) but decided that:

A) It’s chicken thighs.
B) It’s really too good and too easy not to share here.
C) See item A. Chicken Thighs. This blog is about chicken thighs.

Sheet pan chicken is all the rage. Or was? I’m not really all that great about keeping up with trends. It’s what’s keeping me from becoming one of those influencers I keep reading about. That and my tendency to buy four copies of the same shirt instead of buying anything new. Also because I really just don’t care what whosit wore to whatsit.

Anyway, this exceptionally well dressed and stylish sheet pan chicken is playing with some classic Greek flavors – but it’s not Greek any more than that mispronounced gyro you bought at the hockey game is Greek. It layers tomato, citrus, alliums, and cinnamon to create a flavor profile that’s simply delicious – mostly because tomato and cinnamon are amazing together but for some reason a lot of traditions don’t use them together.

This dish is pretty easy to put together – and you can even skip the fussiest step (halving the cherry tomatoes) if you want. Look for the multi-colored and shaped cherry tomatoes for the best contrasts of flavor and appearance.

Greek-ish Sheet Pan Chicken

Recipe by DrewCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Marinade

1

minute

Easy sheet pan roast chicken with greek flavors.

Ingredients

• 4 bone-in, skin on chicken thighs

• 1 medium red onion

• 1 pint “snacking” cherry tomatoes

• 4 cloves garlic

• 1 tbsp oregano leaves

• 1 tbsp rosemary leaves

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 2 tsp tomato paste

• 1 tsp red wine vinegar

• 1 tsp kosher salt

• ½ tsp cinnamon

• ½ tsp red pepper flake

• Salt and Pepper to taste

Directions

• Add lemon juice, vinegar, tomato paste, 1 tsp kosher salt, cinnamon and olive oil to a non-reactive bowl and whisk to combine.
• Add the chicken to this mixture, turning to coat well, and allow to rest – covered – in the refrigerator for 1 hour.
• Preheat your oven to 400° F.
• Peel, trim, and thinly slice the garlic.
• Peel, trim, and cut the red onion into thin slices from end to end.
• Slice the tomatoes into halves.
• Tear the herbs into small pieces.
• Combine the onions, garlic, and tomatoes with the herbs.
• Remove the chicken from the refrigerator and arrange on a sheet pan.
• Arrange the vegetable mixture around the chicken and drizzle with marinade.
• Bake in a 400°F oven until the tomatoes have collapsed and softened, and the chicken is browned, and its internal temperature has reached 165° F – about 30-40 minutes.