I love a dinner that comes together with little effort and not a whole lot of clean up. Sheet pan cooking is my favorite way to make a meal as all you need to do is cut everything up and throw it together and you are basically done! This one is not only delicious, but somewhat healthy. I serve it with crusty bread, a salad and if it's a weekend a glass of red wine!
Ingredients
10 cloves of garlic, peeled
½ cup of olive oil
8 bone-in chicken thighs, with skin removed and trimmed
1 tbsp. dried oregano
2 lemons, halved, plus 1 lemon juiced
1 ½ pounds fingerling potatoes or small red potatoes
12 oz. cubed feta cheese
½ cup kalamata olives
½ cup chopped Italian parsley
1 cup chopped pepperoncini peppers
1. In a small pot, combine garlic cloves and olive oil to cover. Heat until hot and then simmer for about 20 minutes. Remove the garlic and smash it with a fork and let the oil cool.
2. Preheat oven to 425 F. Line a sheet pan with foil.
3. In a large bowl, combine chicken, mashed garlic and cooled oil. Add the oregano, halved lemons, lemon juice, sea salt and fresh ground pepper.
4. In a pot, combine potatoes with water to cover. Bring to a boil and cook at a full boil for 5 minutes. Drain, cool and halve the potatoes and add to the chicken and toss gently.
5. Arrange everything on the sheet pan with all of the chicken pieces front side up and the potatoes arranged around the pieces.
6. Place the sheet pan in the oven and roast for about an hour until potatoes are crisp and the chicken is cooked through.
7. Top with parsley, cubed feta and chopped pepperoncini.
8. Serve with a salad on the side and a crusty loaf of bread.
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