SHEET PAN GREEK LEMON CHICKEN with FETA & OLIVE TAPENADE & HERB GARLIC YOGHURT SAUCE

Ok.  This is officially one of my favourite meals and it’s ready to eat in under an hour!  The flavour combo in this one sheet pan dinner is seriously one of my favourites to date, and it doesn’t hurt that it is beautiful to behold.  

The zingy fresh lemon contrasts beautifully with the salty brininess of the feta and the olive tapenade while the cool garlic herb yoghurt sauce brings a lovely tang which laces it all together beautifully. 

I made a triple batch thinking there would be leftovers for a second meal the next day.  That did not happen.  My guys devoured pretty well all of it in one sitting!  

4-6 servings

INGREDIENTS

• 2-3 lbs chicken thighs

• 1/2 cup crumbled feta cheese (Garnish)

 POTATO & ONION MARINADE:

• 1/4 cup fresh squeezed lemon juice

• Zest from 1 1/2 lemons

• 1/4 cup olive oil

• 1/2 tsp garlic powder

• 1 ½ tsp dried oregano

• 1 tsp smoked paprika

• 1 tsp turmeric

• 1/4 tsp red chili flakes

• 1/2 tsp seasoned salt

• 1/2 tsp pink or sea salt

• 1/2 tsp coarse black pepper

My preferred Smoked Paprika

2 medium sweet potatoes, peeled & cut into chunks

10-12 baby potatoes, cut in half

2 onions of choice, cut into chunks (I use both red & white onions)

10 cloves of garlic, smashed with side of knife or mallet

CHICKEN RUB:

• 4 tbsp olive oil

• 1 tsp garlic powder

• 1 tbsp smoked paprika

• 2 tsp cumin

• 1 tsp chili powder

• 1 tsp chili flakes

• 1/2 tsp pink or sea salt

• 1/2 tsp black pepper

• 1 lemon, sliced

OLIVE TAPENADE:

Blend together in a bowl and set aside:

• 1/2 cup fresh chopped parsley

• 1 cup chopped olives of choice (I use a blend of green & kalamata Olives)

• Juice of 1/2 lemon

• Pinch of pink or sea salt

GARLIC & HERB YOGHURT SAUCE

1 cup plain Greek yoghurt

1/4 cup chopped fresh parsley

3 tbsp chopped fresh dill

3 tbsp chives

1/4 cup fresh grated Parmesan cheese

1 tsp cumin

4 cloves garlic

1/4 tsp pink or sea salt

1/4 tsp black pepper

1 tbsp fresh lemon juice

Combine all ingredients in a blender and blend until smooth.

DIRECTIONS 

Preheat oven to 425 F

PREPARE POTATOES & ONIONS:

Drizzle olive oil into a large rimmed baking sheet. 

Add the potatoes, sweet potatoes and onions to the pan.

In a bowl or large measuring cup bowl, add the potato marinade ingredients and blend well. 

Pour over the potatoes and onions and toss to coat.  Arrange the prepared potatoes & onions into one side of the baking sheet.  Set aside.

PREPARING THE CHICKEN:

Place the chicken pieces in a large bowl.  Add and chicken rub spices and olive oil to the bowl and massage into each piece of chicken until they are all well coated. 

Arrange seasoned chicken on the other side of the rimmed baking sheet.  Arrange the lemon slices around the chicken.

Bake in 425 F oven for 30-35 minutes until the chicken juices run clear or is 165 degrees and the potatoes are fork tender.

Make Garlic Herbed Yoghurt Sauce & Olive Tapenade while chicken and potatoes are roasting.  

Remove from oven and drizzle the garlic & herb yoghurt sauce over the entire tray.  Sprinkle crumbled feta cheese and olive tapenade over both the chicken and potatoes. 

Serve.