FULL RECIPE 👇🏼
Mediterranean Chicken Sheetpan Dinner
Ingredients
Chicken
* 1 lb boneless, skinless chicken thighs
* ½ cup full-fat greek yogurt
* 2 tbsp olive oil
* 2 tsp ground coriander
* 2 tsp smoked paprika
* 1 tsp kosher salt
* ½ tsp red pepper flakes
* ½ tsp ground cinnamon
* 2 tbsp water
Veggies
* 1 tbsp olive oil
* 1 tsp dried oregano
* ¾ tsp Kosher salt, pepper
* 4 cloves garlic, minced
* 1 medium red onion, sliced
* 1 bell pepper, chopped
* 1 cup whole cherry tomatoes
* ½ cup olives
* ½ cup feta
* ⅓ cup chopped parsley, to serve
Yogurt sauce
* 1 cup full-fat greek yogurt
* ½ cup fresh dill
* Juice from ½ lemon
* 2 garlic cloves, grated
* 1 tsp kosher salt
* ½ tsp granulated sugar
* Water, to thin
Direction
1. Preferably night before, prep the chicken. In a large bowl, whisk together yogurt, oil, spices, salt, and water. Add chicken and toss to combine. Cover bowl with plastic wrap and refrigerate at least 30 minutes, ideally 8 hours/overnight.
2. Preheat oven to 425F. On a large baking sheet, add onion, bell pepper, and cherry tomatoes. Toss with olive oil, oregano, salt and pepper, and garlic. Spread vegetables out in a single layer.
3. Nestle chicken, olives, and feta in between vegetables. Bake for 30-35 minutes until chicken is cooked through. Turn broiler on high and broil for 1-2 min until chicken takes on a bit more color.
4. Whisk together all ingredients for yogurt sauce, adjusting salt as needed. Remove chicken from oven and serve topped with yogurt sauce and chopped parsley.
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