Sheet pan meals are great—you just toss everything together and there’s only one dish to clean. But what if you could get the same one-dish results and *actually* not have to do any dishes later? You can, thanks to Louise Kenney’s Dinner’s in the Bag. With a little foil or parchment paper, all the cleanup is eliminated. Try it with this Greek chicken with feta and Kalamata olives.
“Crispy chicken skin is my guilty pleasure,” she writes, “and chicken thighs are, in my opinion, the tastiest part of the bird. This is a great one-pot meal—serve it with a simple, crisp green salad if you want more veg.”
Recipe excerpted with permission from Dinner’s in the Bag by Louise Kenney, published by Quadrille, February 2020.
Greek Chicken and Rice Skillet
Ingredients
14 ounces waxy new potatoes, halved
2 tablespoons olive oil, divided
4 skin-on chicken thighs
1½ teaspoons dried oregano
1½ teaspoons dried thyme
7 ounces feta, crumbled
⅔ cup pitted Kalamata olives
5½ ounces cherry tomatoes
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Fresh oregano leaves and lemon wedges, for serving
Directions
1. Preheat the oven to 400°F. Line a baking dish with parchment paper or aluminum foil.
2. In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and some salt, then spread onto the lined baking dish. Season the chicken thighs with salt and pepper, rub on the remaining olive oil and top with the dried herbs. Nestle the chicken on top of the potatoes, close up the parchment or foil into a tight packet and transfer to the oven for 40 minutes.
3. Carefully open up the packet, add in the crumbled feta, olives, cherry tomatoes and red wine vinegar and return to the oven, uncovered, until the potatoes are tender and the chicken is cooked through, 35 to 40 minutes. (Test the doneness by inserting a skewer into each thigh and checking the juices run clear.) Remove from the oven and serve fresh oregano leaves and lemon wedges.