Breastfeeding Friendly Sheet Pan Greek Chicken
Total time1 hr
Prep time15 min
Cook time45 min
4.5(26)
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced
- 1 ½ tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 lemon, half juiced and half sliced into thin rounds
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- ½ cup kalamata olives, pitted
- ½ cup crumbled feta cheese
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, combine 2 tbsp of the olive oil, the minced garlic, dried oregano, kosher salt, black pepper, and the juice from half the lemon. Stir until combined.
- 2
Pat the chicken pieces dry with paper towels and place them on a large rimmed sheet pan. Pour the marinade over the chicken and turn each piece to coat evenly, then arrange skin-side up.
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