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Milk Street Cookbook Club
Milk Street Bowtie Greek Sheet Pan Chicken with Feta and Pepperoncini

Greek Sheet Pan Chicken with Feta and Pepperoncini

4 Servings
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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.

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
  • 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

Greek Sheet Pan Chicken with Feta and Pepperoncini

More
Reviews
Dennis D.
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.