Greek Sheet Pan Chicken

rachaelrayshow.com

TerrySehl

subheading: For the marinated Greek chicken and vegetables:

2 large bulbs garlic

⅓ cup red wine vinegar

⅓ cup extra-virgin olive oil (EVOO)

¼ cup water

2 teaspoons sugar or superfine sugar

1 tablespoon kosher salt

1 tablespoon coarse black pepper

1 ½ teaspoons crushed red pepper flakes

3 tablespoons chopped fresh rosemary

1 tablespoon dried Greek oregano

8 pieces chicken, boneless, skinless thighs (cut into thirds top to bottom) and breasts combined, cut into large pieces (cut breasts in half across, then horizontally halve the larger, thicker top lobe of breast, 3 pieces per breast)

3 mild peppers (cubanelle and red field), chopped into bite-sized pieces, about 1 ½ inches

2 medium red onions, chopped into bite-sized pieces

2 to 3 small ribs celery, chopped bite-sized pieces on bias

1 cup pitted kalamata olives

1 cup semi-dried tomatoes or chopped sundried tomatoes

2 cups Greek feta, drained and cut into 1 ½-inch cubes

subheading: For the tzatziki sauce:

2 Persian cucumbers, grated or shredded

Salt

1 ½ cups Greek yogurt

1 lemon, juiced

1 bulb pasted roasted garlic (reserved from the chicken-see method below)

¼ cup fresh dill, minced

½ teaspoon ground cumin

1 teaspoon dried Greek oregano

subheading: To serve:

Giant pitas, garlic naan or flatbread

Chopped or sliced Greek pepperoncini

Chopped flat parsley

Directions at rachaelrayshow.com

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