Culinary Explorer
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Greek Sheet Pan Chicken
Created by Chef Ally
Bone-in chicken thighs roasted golden and crisp on a bed of burst cherry tomatoes, briny kalamata olives, and sweet red onion, finished with crumbled feta and fresh oregano. Weeknight cooking that tastes like a long Greek summer.
Start with the chicken. Bone-in, skin-on thighs from a bird that lived well. The bones conduct heat into the meat while the skin renders slowly into something golden and shattering. Boneless breasts cannot give you this.
The tomatoes matter almost as much. In summer, use whatever is ripest at your farmers market: Sungolds, Sweet 100s, or any cherry variety that smells like a tomato should smell before you even cut it. Out of season, good grape tomatoes roast well and concentrate into something nearly as sweet. The high heat bursts them open and their juices mingle with the olives and olive oil into a sauce you did not have to make.
This is the kind of cooking I believe in. One pan. Ingredients that know each other. Almost no technique to speak of, because the technique is in the sourcing. Find a farmer raising chickens on pasture. Buy olives packed in brine, not canned in water. Use olive oil you would happily drizzle on bread. Then get out of the way and let the oven do the work.
Ingredients
bone-in, skin-on chicken thighs
Quantity
6 (about 3 pounds)
cherry tomatoes or grape tomatoes
Quantity
2 pints
kalamata olives
Quantity
1 cup
pitted
| Ingredient | Quantity |
|---|---|
| bone-in, skin-on chicken thighs | 6 (about 3 pounds) |
| cherry tomatoes or grape tomatoes | 2 pints |
| kalamata olivespitted | 1 cup |
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