Nickel Allergy Friendly Sheet Pan Greek Chicken

Total time1 hr

Prep time15 min

Cook time45 min

Nickel Allergy Friendly Sheet Pan Greek Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
4 garlic cloves, minced
1 ½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!