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Greek Sheet Pan Chicken with Feta and Pepperoncini
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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.
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.
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
Directions
-
01In 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.
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02In a bowl, pour the cooled oil over the chicken and add the mashed garlic. Add the oregano, halved lemons, lemon juice, salt, and pepper.
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03In 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.
-
04Transfer 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.
Reviews
May 26, 2022
Watch chicken temperature
Flavors were all good. But, I was busy at the moment the 45-minute timer went off and I let it go another 5-7 minutes, thinking that it still falls within the recommended range of 45 to 60 minutes. At 50+ minutes, when I pulled the sheet pan out to measure, the internal temperature was higher than 200-205 degrees F and chicken was somewhat overcooked. I will check my oven, but it has been pretty accurate when tested in the past.
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