Best Greek Sheet Pan Chicken with Feta and Pepperoncini Recipe | Christopher Kimball’s Milk Street

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Milk Street Bowtie Greek Sheet Pan Chicken with Feta and Pepperoncini

Greek Sheet Pan Chicken with Feta and Pepperoncini

Greek Sheet Pan Chicken with Feta and Pepperoncini

Free

From This Must Be the Place by Rachael Ray. Copyright © 2021 by Rachael Ray. Excerpted by permission of Ballantine Books, an imprint of Random House, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Tip

Use the leftovers from this easy meal for a big Greek-style salad for lunch. Just toss with red wine vinaigrette, sweet peppers, onions, celery, cucumbers, tomatoes and Kalamata olives.

1 bulb garlic (16-18 cloves), peeled and trimmed of root end
1/2 cup extra virgin olive oil
8 pieces bone-in, skin-on chicken, or 12 skinless chicken thighs, or 6 boneless, skinless chicken breasts, halved across
3 tablespoons fresh oregano, chopped (or 1 tablespoon dried), plus more to finish
2 halved lemons, plus 1/3 cup lemon juice
Kosher salt and freshly ground black pepper
1 1/2 to 2 pounds fingerling or small thin-skinned potatoes
12 to 16 ounces feta cheese, cut into large cubes
1/2 cup chopped flat-leaf parsley, to finish
1 cup Greek pepperoncini peppers
Ingredients
  • 1

    bulb garlic (16-18 cloves), peeled and trimmed of root end

  • ½

    cup extra virgin olive oil

  • 8

    pieces bone-in, skin-on chicken, or 12 skinless chicken thighs, or 6 boneless, skinless chicken breasts, halved across

  • 3

    tablespoons fresh oregano, chopped (or 1 tablespoon dried), plus more to finish

  • 2

    halved lemons, plus ⅓ cup lemon juice

  • Kosher salt and freshly ground black pepper

  • 1½ to 2

    pounds fingerling or small thin-skinned potatoes

  • 12 to 16

    ounces feta cheese, cut into large cubes

  • ½

    cup chopped flat-leaf parsley, to finish

  • 1

    cup Greek pepperoncini peppers

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Mains

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Greek Sheet Pan Chicken with Feta and Pepperoncini

Get Ready to Cook

4

Servings

Tip

Use the leftovers from this easy meal for a big Greek-style salad for lunch. Just toss with red wine vinaigrette, sweet peppers, onions, celery, cucumbers, tomatoes and Kalamata olives.

Ingredients
  • 1

    bulb garlic (16-18 cloves), peeled and trimmed of root end

  • ½

    cup extra virgin olive oil

  • 8

    pieces bone-in, skin-on chicken, or 12 skinless chicken thighs, or 6 boneless, skinless chicken breasts, halved across

  • 3

    tablespoons fresh oregano, chopped (or 1 tablespoon dried), plus more to finish

  • 2

    halved lemons, plus ⅓ cup lemon juice

  • Kosher salt and freshly ground black pepper

  • 1½ to 2

    pounds fingerling or small thin-skinned potatoes

  • 12 to 16

    ounces feta cheese, cut into large cubes

  • ½

    cup chopped flat-leaf parsley, to finish

  • 1

    cup Greek pepperoncini peppers

Step 1 of 4

Make the Garlic-Oil Mixture

1
bulb garlic (16-18 cloves), peeled and trimmed of root end
½
cup extra virgin olive oil

In a small pot, combine the garlic cloves and oil to cover. Heat over medium heat until hot, then reduce the heat to low and gently cook until the garlic is light tan or caramel in color, 20 to 25 minutes.


Remove the garlic from the oil and mash with a fork into paste. Let the oil and garlic cool.


Position a rack in the center of the oven and preheat the oven to 425°F. Line a sheet pan with foil.

Step 2 of 4

Prepare the Chicken

8
pieces bone-in, skin-on chicken, or 12 skinless chicken thighs, or 6 boneless, skinless chicken breasts, halved across
3
tablespoons fresh oregano, chopped (or 1 tablespoon dried), plus more to finish
2
halved lemons, plus ⅓ cup lemon juice
Kosher salt and freshly ground black pepper

In a bowl, pour the cooled oil over the chicken and add the mashed garlic. Add the oregano, halved lemons, lemon juice, salt, and pepper.

Step 3 of 4

Cook the Potatoes

1½ to 2
pounds fingerling or small thin-skinned potatoes
12 to 16
ounces feta cheese, cut into large cubes

In a large pot, combine the potatoes with water to cover. Bring to a boil and cook at a full boil for 5 to 6 minutes. Drain, cool, halve, add to the chicken, and toss gently so you don’t destroy the potatoes.


Arrange everything on the lined pan, with all the chicken pieces skin-side up and the potatoes a mix of skin- and cut-side up. Tuck the feta all around it.

Step 4 of 4

Roast the Chicken

½
cup chopped flat-leaf parsley, to finish
1
cup Greek pepperoncini peppers

Transfer to the oven and roast until the potatoes are crisp, the chicken reads 160°F on a meat thermometer, and the feta chunks are browned, 45 minutes to 1 hour.


Top with parsley and oregano. Douse the potatoes with the juice of the roasted lemon halves. Top the chicken with chopped or whole pepperoncini.

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Done!

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