This recipe is based off of Half Baked Harvest’s Harissa Chicken which has been heavy in the Adams family rotation for awhile. It’s one of those recipes that has lead me to so many yummy sheet pan dinners. Greek and Mediterranean flavors are some of my favorites. If you go back through my recipes you’ll see that they inspire lots of what I cook! Like this grilled greek chicken with lemon orzo, turkey feta meatballs and crockpot chicken gyros (all great recipes you should try). This one is the perfect meal for when you don’t know what to make because it is full of veggies, protein and the yogurt, feta, olive “sauce” is the perfect topper. Our whole family loves this meal!

See the full video of this recipe here!

Sheet Pan Greek Chicken with Feta and Olives

Ingredients:
1.5 lbs boneless, skinless chicken thighs
2 sweet potatoes, cubed
1 can of chickpeas, drained
1 shallot, sliced
1 bunch of broccolini, stems removed and roughly chopped
extra virgin olive oil
2-3 tsp greek seasoning (eyeball it!)
2 lemons, 1 sliced, 1 juiced

1 cup plain greek yogurt
1 cup crumbled feta cheese
1 can pitted green olives, roughly chopped
cilantro
salt + pepper

Preheat your oven to 375F. On a baking tray, add the chicken, sweet potatoes, chickpeas, shallot, broccolini, and sliced lemons. Coat with olive oil, the juice of one lemon and greek seasoning. Bake for 45 minutes.

While your meal is baking, make the yogurt sauce. In a bowl mix together greek yogurt, feta cheese, olives and cilantro. Once your sheet is done baking, remove the lemons and finely chop. Add to the yogurt dip. Add a little salt and pepper to taste!

Plate and top the chicken and veggies with the yogurt sauce. Enjoy!