75 min · 1 serving · @Taavi Moore
Mediterranean Sheet Pan Chicken
Yogurt-spiced chicken thighs roasted with peppers, red onion, cherry tomatoes, olives and feta, finished with a cool garlicky dill yogurt sauce and fresh parsley.
Nutrition per serving
- 415 kcal
- 34 g protein
- 13 g carbs
- 25 g fat
Ingredients
- 113 g boneless skinless chicken thighs
- 2 tbsp full-fat Greek yogurt, for the marinade
- ½ tbsp olive oil, for the marinade
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- 1 pinch red pepper flakes
- 1 pinch ground cinnamon
- ½ tbsp water
- ¾ tsp olive oil, for the vegetables
- ¼ tsp dried oregano
- 1 pinch kosher salt and pepper
- 1 garlic clove, minced
- ¼ medium red onion, sliced
- ¼ bell pepper, chopped
- 40 g cherry tomatoes
- 18 g olives
- 20 g feta
- 1 tbsp chopped parsley, to serve
- 60 g full-fat Greek yogurt, for the sauce
- 2 tbsp fresh dill, chopped
- 1 tsp lemon juice
- ½ garlic clove, grated
- ¼ tsp kosher salt, for the sauce
- 1 pinch sugar
- 1 splash water, to thin
Steps
- Whisk the marinade yogurt, oil, coriander, paprika, salt, chilli flakes, cinnamon and water, then coat the chicken and chill for at least 30 minutes.
- Heat the oven to 220°C (425°F). Toss the onion, pepper and tomatoes with olive oil, oregano, salt, pepper and garlic on a baking sheet.
- Nestle the chicken, olives and feta between the vegetables and bake for 30-35 minutes until the chicken is cooked through.
- Broil on high for 1-2 minutes for extra colour.
- Whisk the sauce yogurt with dill, lemon juice, garlic, salt and sugar, thinning with water.
- Serve the chicken and vegetables topped with the dill sauce and parsley.
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