SHEET PAN GREEK ROASTED CHICKEN WITH GARLIC BROCCOLI AND POTATOES
Using two rimmed baking sheets — one for chicken and another for the vegetables — delivers a mix of textures to this dish. Look for regular-size chicken breasts, not the jumbo ones. You can eat all of this at once or reserve a portion to make Greek Chicken Salad and Broccoli Grain Bowls (see Second Meal).
Be sure to reserve some marinade before you add the raw chicken. If the broccoli stems seem woody and hard, peel them first before cutting into chunks and cooking.
The chicken will need to marinate for 12 to 24 hours before cooking. Leftover chicken and vegetables can be refrigerated for up to 4 days. ½ cup olive oil, divided Finely grated zest and juice of 2 lemons
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1½ teaspoons minced garlic (2 cloves), divided
1 teaspoon kosher or coarse salt, plus more as needed
½ teaspoon freshly ground black pepper
6 skin-on, bone-in chicken breasts (10 to 12 ounces each), or about 4 pounds total skin-on, bonein chicken breasts
1 large head broccoli (about 1½ pounds), cut into large florets, including the stem
1 pound small red potatoes,
halved or quartered, if larger
Chopped fresh flat-leaf parsley, for serving (optional)
Lemon wedges, for serving (optional)
In a large container, whisk together 6 tablespoons of the olive oil, lemon juice and zest, vinegar, oregano, 1 teaspoon of garlic, salt and pepper until combined. Transfer ¼ cup marinade to a lidded jar and refrigerate; it will become a dressing for the Greek Chicken Salad and Broccoli Grain Bowls (see Second Meal).
Add the chicken to the remaining marinade, turn to coat, then cover and refrigerate for 12 to 24 hours.
Position a baking rack in the middle of the oven and preheat to 425 degrees. Line two rimmed baking sheets with foil or parchment paper and spray with nonstick cooking spray.
Remove the chicken from the marinade, letting the excess marinade drip back in the bowl, and place on one baking sheet, skin side up. Place the chicken in the oven. Discard the used marinade.
While the chicken roasts, place the broccoli and potatoes each on one half of the other baking sheet, and drizzle with the remaining 2 tablespoons of olive oil. Sprinkle the broccoli with the remaining ½ teaspoon of garlic. Give each vegetable a toss to coat with the oil and spread back out on its half
of the baking sheet. Season with salt.
Roast the chicken for 20 minutes, then place the vegetables in the oven. Continue to roast the chicken and the vegetables for about 25 minutes, until the vegetables are just tender and slightly browned in spots, and the chicken is browned, crispy and cooked through.
Transfer two of the chicken breasts (or about a third of the chicken) and half of the broccoli to a lidded container and refrigerate for the leftover dish. Sprinkle the potatoes with some parsley, if desired. Serve the rest of the chicken, broccoli and potatoes, with lemon wedges on the side, if desired.
Makes 4 servings.
— Katie Workman
SECOND MEAL: To make Greek Chicken Salad and Broccoli Grain Bowls, chop the reserved cooked chicken (discarding the skin and bones) and broccoli into ½inch pieces and place them in a large bowl.
Add ½ cup chopped onion and 1 small diced zucchini. Add 2 tablespoons of the reserved dressing and toss to combine.
Divide 4 cups of roomtemperature grains, such as quinoa, farro or brown rice, into 4 bowls.
Divide the chicken salad over the grains, drizzle the remaining dressing over. Sprinkle with some feta and maybe a few halved, pitted Greek olives.