Greek Chicken Sheet Pan Meal
Greek chicken sheet pan meal with spice-rubbed chicken, buttery green olives, roasted eggplant, finished with a sprinkle of feta.
Servings: 4
Equipment
Ingredients
- 1 cup pitted black or green olives
- 1 eggplant
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh oregano
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 pound boneless, skinless chicken thighs skinless chicken thighs or breasts
- 3 tablespoon olive oil
- 1 cup crumbled feta
Instructions
Prep Ahead:
- Prepare olives and eggplant according to the instructions, then transfer to a large resealable bag or container.
- Add the remaining ingredients except for the feta and toss or shake until coated evenly.
- These items, including the feta, will last for up to 2 months in the freezer. The chicken and eggplant mixture will last for 3-4 days in the fridge.
Prepare From Prepped:
- Preheat the oven to 350*F.
- Spread the contents of the bag or container on a sheet pan in an even layer.
- Place pan in the oven and bake 35-40 minutes or until the chicken is cooked through and the eggplant has thoroughly softened and cooked through and is beginning to brown.
- Remove from the oven and sprinkle evenly with crumbled feta.
- Serve hot.
Make From Fresh:
- Preheat the oven to 350*F.
- Chop the pitted olives roughly and transfer to a large bowl.
- Trim the ends off the eggplant, and dice into pieces about 1” square.
- Add the seasonings, chicken, and olive oil to the bowl and toss everything until well coated.
- Spread the contents of the bowl onto a sheet pan.
- Place the pan in the oven and bake 35-40 minutes or until the chicken is cooked through and the eggplant is thoroughly soft and cooked through, and beginning to brown.
- Remove and sprinkle evenly with crumbled feta, then serve.
Notes
After 4 years, this is one of my more enduring, popular recipes- and for good reason! It packs a ton of flavor into a super quick recipe. Sometime I’ll add in chopped red onion or roasted cherry tomatoes for a little sweetness, too, so feel free to do that as well. I love serving this chicken dish over a bowl of greens, or with a starchy salad on the side like tabbouleh or seasoned farro grains.