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Feta and Roasted Pepper Sheet Pan Chicken Dinner

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American

DESCRIPTION

This easy, one-pan dinner combines feta, jarred red peppers, and chicken thighs – all roasted together for a deliciously economical meal any night of the week.
Serve over rice, pasta, or orzo.


Ingredients

Scale
  • 6 boneless, skinless chicken thighs
  • 1 (8 oz.) block feta, crumbled
  • 1 medium onion, peeled, roughly chopped
  • 3 garlic cloves, peeled, roughly chopped
  • 2 (12-oz.) jars roasted red peppers, drained, roughly chopped
  • 1/2 tsp. salt
  • 2 tsp. dried oregano
  • 3 Tbsp. olive oil

Instructions

  1. Preheat oven to 425°F. 
  2. In a large bowl add chicken thighs, feta, onion, garlic, roasted red peppers, salt, oregano, and olive oil. Toss to coat.
  3. Transfer ingredients to a large sheet pan; arrange vegetables in a single layer, with chicken on top of vegetables. 
  4. Place pan in oven. Bake 40 minutes, or until chicken registers 165° F on an instant read thermometer, and vegetables are roasted and slightly charred.
  5. Remove pan from oven. Transfer chicken to cutting board, cut into bite-sized pieces; add to serving bowl.
  6. Transfer vegetables, feta, and pan juices to a food processor or blender. Pulse several times until almost smooth; pour sauce over chicken, stir to combine.