One-Pan Paleo Greek Chicken Thighs + Roasted Vegetables
One of my all-time favorite ways to cook dinner is getting a new, Mediterranean riff.
You might recognize this easy chicken technique from a Nordic-inspired recipe I posted a few months back: Paleo Crispy Garlic-Dill Chicken Thighs + Roasted Radishes (if you haven't made this yet, DO).
The method involves about 15 minutes of prep (only an hour start-to-finish) and one big casserole dish filled with a bed of vegetables and topped with crispy chicken thighs... that's all there is to it. And I will continue to use this method for as long as I live so you should probably get used to seeing it here in other variations on the regular.
Before I get to the recipe, I want to talk about something I think has really begun to define what Worthy Pause is all about, beyond just global (and domestic) food adventures that are usually gluten-free, paleo and Whole30-friendly.
It starts with a pet peeve I have about the food content landscape right now.
There are thousands of talented food bloggers/authors/publications/brands/Instagrammers/people out there creating beautiful recipes that no one will ever make.
I have nothing but respect for people who are pushing themselves creatively and artistically to create really elaborate dishes... but, most of the time, I'm hungry and need real life food. While I genuinely admire those photos and recipes and cookbooks and human beings, I'm rarely going to take action other than hitting the like-button.
In contrast though, I want Worthy Pause to be a practical resource rather than an aspirational one.
That's not to say that I won't also be pushing myself creatively and artistically (do-able doesn't need to mean boring and ugly), but I also want you guys to be like, "Yum! I can do that. I can make that on Thursday."
I don't want you to be like, "Nice picture! I don't know where to buy any of that stuff and don't have a whole day to spend making a goddamn smoothie bowl and WTF is spirulina powder, BYE."
So anyway, that's the place where I'm coming from more and more in terms of recipe development. I want you to feel like cooking real food is always do-able. I want you to feel like you can get through your Whole30 without getting bored of eggs and sweet potatoes. I want you to feel like you can make a Lebanese feast on a Thursday.
And hey, if I ever use an ingredient (or a tool or a technique) that you've never tried before, please ask me about it and I'll tell you exactly what it is, where to get it and what other dishes you can make with it. :)
One-Pan Paleo Greek Chicken Thighs + Roasted Vegetables
paleo, whole30, gluten-free recipe | serves 2-3
1.5 lbs chicken thighs, bone-in and skin-on (4 thighs)
5 garlic cloves, sliced
~1 T fresh oregano leaves
~2 T fresh chives, chopped
~2 T fresh parsley, chopped
2 T lemon juice (=one lemon) or red wine vinegar
2 T+ olive oil
2 tsp kosher salt
~1 tsp black pepper
crushed red pepper flakes, to taste
1 red onion, sliced
2 red bell peppers, sliced thickly
1 can artichokes, well-drained, dried and quartered (frozen artichokes also work very well if you can find them)
a drizzle of olive oil, salt, pepper
3+ cups fresh spinach, torn up into pieces
1/2 cup Kalamata olives, pitted
Optional Garnish Ingredients
more fresh herbs!
feta cheese (not paleo)
a drizzle of tzatziki (not paleo)
a spoonful of hummus (not paleo) or baba ghanoush
- Preheat the oven to 400 degrees F.
- In a bowl, combine the garlic, oregano, chives, parsley, lemon juice (or red wine vinegar), olive oil, salt, pepper and crushed red pepper flakes.
- In a 13x9 baking dish, toss the red onion, bell peppers and artichokes with a little olive oil (you don't need much because the chicken fat will do a lot of the heavy lifting) and arrange them in a single layer. Sprinkle with salt and pepper.
- Pat the chicken dry with paper towels and then smother it with the herb-garlic mixture. Make sure to pull up the chicken skin and get it underneath as well. If you have a little leftover herb-garlic mixture, pour it on top of the veggies.
- Put the chicken on top of the veggies, stretching the skin out so it crisps up in the oven.
- Roast for 45 minutes or until the chicken is cooked through.
- Put the pan under the broiler for about 3-5 minutes to crisp up the chicken skin. (Every oven is different, so watch it carefully!)
- Right out of the oven while the pan is still hot (and the chicken is resting for about 5 minutes), mix the Kalamata olives and fresh spinach into the veggies. Hide bunches of spinach under the chicken itself and the heat will help it wilt quickly.
- Serve with all or none of these garnishes: more crushed red pepper, more fresh herbs, feta cheese, tzatziki, tahini sauce, hummus, whatever you like!
- You'll notice in this recipe I included a lot of bonus garnishes. It'll still be delicious without all of those things, so keep it as simple as you like. If you eat dairy though, I'd certainly recommend the salty feta crumble!
- This recipe can be served as is—there are plenty of veggies to fill up on. However, it can be served in so many other ways, too! Over cauliflower rice, on top of a salad, inside a baked acorn squash (the veggies anyway), in what the kids these days are calling "buddha bowls," etc.
- If you are looking to double this recipe, use two pans and try to keep them on the same rack in the oven (or switch them halfway through, if they don't fit on one level). Even though more might physically fit in one baking pan, don't crowd the dish or your veggies will basically steam/boil in chicken fat instead of roasting.