- Calories
- 460
- Protein
- 38g
- Fiber
- 4g
- Sat. fat
- 8g
- Sodium
- 680mg
- Added sugar
- 0g
What this recipe does for you.
One tray, four servings, 38g protein. Chicken thighs, cherry tomatoes, olives, feta, oregano. The Tuesday-night dinner I cook on autopilot.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
A heavy steel sheet pan, at least 30x40cm
A flimsy aluminium tray buckles in a hot oven and the juices pool in the bend. A heavy steel pan stays flat, browns the chicken evenly, and the bottom of every thigh is the same colour. Sturdy steel is a one-time buy, buy it once, use it twice a week for ten years.
Ingredients
Serves 4- A heavy steel sheet pan, at least 30x40cm · The vessel
- Aromatics, salt, fat (full ingredient list ships with photography)
Method
1 kg chicken thighs, bone-in, skin-on
Eight thighs for four servings. Bone-in for flavor and juice retention; skin-on for texture and rendered fat. Pat dry with paper towel before seasoning, wet skin will not crisp.
Salt the thighs 30 minutes before cooking, fridge
A teaspoon of fine salt over the thighs and back into the fridge uncovered for 30 minutes. The salt draws moisture to the surface and dries the skin. This is the difference between mahogany skin and grey skin. Don't skip it.
Cherry tomatoes, olives, garlic, under and around
300g cherry tomatoes, 100g pitted Kalamata olives, 6 cloves garlic (whole, skin on). Tip onto the pan. Two tablespoons of olive oil, a teaspoon of dried oregano, the salted thighs on top of the vegetables, skin up.
200°C for 25 minutes, do not open the door
Preheated 200°C oven, 25 minutes. The skin crisps because the air is dry and the fat renders down into the tomatoes. Opening the door drops the temperature 30°C and you lose the crisping window.
Feta crumbled over the last 2 minutes
Pull the pan, scatter 100g of feta over the chicken and tomatoes, back in for 2 minutes. The feta softens and turns slightly golden in places. Adding feta at the start makes it dry and brown.
Lemon juice off the heat, parsley at the table
Half a lemon's juice over the whole pan once it's out of the oven. A handful of chopped parsley at the table. The lemon is what stops the dish being rich and one-note. Without it, you reach for a glass of water; with it, you reach for a second portion.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- Can I use chicken breasts?
- You can but I wouldn't. Breasts overcook in 25 minutes at 200°C and turn dry. If you only have breasts, drop the temperature to 180°C, cook for 22 minutes, and check at 18 minutes, you want internal 65°C, no higher.
- Is this freezer-friendly?
- The chicken is, the tomatoes aren't. Strip the meat from the bones, freeze in 240g portions with a few of the olives. Reheat in a low oven, top with fresh tomatoes and feta on a separate weeknight.
- What goes with it?
- Brown rice or wholegrain orzo to soak up the pan juices. A simple cucumber-yogurt side. If you're cooking for a small appetite, just the chicken and tomatoes is plenty, the carb side is for everyone else at the table.
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