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Greek Chicken Bake

Ingredients

  • 3 lb boneless skinless chicken breasts, cut in half
  • 4 cloves garlic, minced 
  • 1/3 cup olive oil 
  • Juice of 2 lemons 
  • Zest of 1 lemon 
  • 2 tsp dried oregano 
  • 1 tsp dried thyme (optional) 
  • 1 tsp kosher salt 
  • 1/2 tsp black pepper 
  • 4 links of chicken, feta, spinach sausage 
  • 2 lbs skinless potatoes, cut into wedges
  • 1 red onion, cut into wedges 
  • 2 zucchinis, cut into large slices
  • 1 pint grape tomatoes 
  • 1 can chickpeas, drained and rinsed
  • 4 oz feta cheese, crumbled 
  • 1/4 cup Kalamata olives (optional) 
Garnish
  • Fresh parsley or dill for garnish 
  • Wedges of lemon
For Serving
  • Easy Tzatziki Sauce 

Instructions

  • Preheat oven to 425°F (220°C). 
  • In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Marinate the chicken for 2–8 hours before baking.
  • In a large bowl, combine potato wedges, onion, and zucchini. Drizzle olive oil over top and season with Kosher salt and black pepper. Turnout onto the sheet pan and arrange the sausage links in-between the vegetables. Top with the marinated chicken and spread everything out evenly.  
  • Roast for 35–45 minutes, until chicken reaches 165°F (74°C) and potatoes are tender. 
  • Add tomatoes and chickpeas during the last 15 minutes of cooking. 
  • Remove from oven and sprinkle with feta and olives. 
  • Return to the oven for 3–5 minutes to slightly soften the feta. 
  • Garnish with parsley or dill and serve. 
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