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Greek Chicken, Chickpea and Zucchini Bake
Rachel Kim

Greek Chicken, Chickpea and Zucchini Bake

Lemon, oregano and feta give this chicken-and-vegetable bake a clean, salty finish without any stovetop work. Cut the zucchini thick; thin half-moons surrender too much water and turn limp. The chickpeas roast at the edges and stay soft where they sit in the tomato juices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 2 medium zucchini cut into 3/4-inch half-moons
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, drained
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 oz crumbled feta cheese

Method
 

  1. Heat the oven to 425°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Add the chicken, zucchini, chickpeas, tomatoes, lemon juice, oregano, salt and black pepper to the dish.
  3. Toss until evenly seasoned and spread the chicken in a single layer among the vegetables.
  4. Bake uncovered for 30 minutes, then stir the vegetables and turn the chicken pieces.
  5. Scatter the feta over the dish and bake for 10 to 15 minutes more, until the chicken reaches 165°F and zucchini is tender but intact.
  6. Rest for 5 minutes before serving with the tomato juices from the bottom.