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Sheet-Pan Greek Chicken, Zucchini and Chickpeas
Rachel Kim

Sheet-Pan Greek Chicken, Zucchini and Chickpeas

Bottled Greek dressing works as both oil and seasoning, exactly the kind of shortcut this list needs. Chickpeas crisp while zucchini catches the chicken juices; add feta after roasting so it stays sharp and visibly crumbly.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 2 medium zucchini cut into 1-inch half-moons
  • 1 can 15 oz chickpeas, drained, rinsed and patted dry
  • 3/4 cup Greek vinaigrette dressing
  • 6 oz feta cheese crumbled
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Add the chicken, zucchini and chickpeas to the pan and pour the Greek dressing over them.
  3. Season with the salt and black pepper, toss well and spread everything into one layer.
  4. Roast for 15 minutes, turn the chicken and vegetables, and roast for 10 to 13 minutes more.
  5. Check that the chicken reaches 165°F, then scatter the feta over the hot pan and serve.