Chicken, pumpkin, broccoli, and feta sheet pan

AuthorSylvieCategory, , , DifficultyIntermediate

Here is a delicious sheet pan dinner for you: beautifully seasoned crispy skin chicken, paired with pumpkin, broccoli, feta cheese, drizzled with a garlicky, spicy, and lemony sauce. Only few steps and you got yourself a delicious meal!

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 2 skin on chicken thighs
 2 skin on chicken breasts
 ½ garlic bulb, cut crosswise
 Chili pods to taste
 1 lemon, sliced
 3 tbsp good quality olive oil
 Salt to taste
 Black pepper to taste
 2 tsp paprika
 2 tsp garlic powder
 ½ tsp dried shallots
 1 tsp dried Zaatar
 2 tsp lemon zest
 French thyme sprigs
 450 g pumpkin slices
 2 cups broccoli florets
 1 tbsp whole grain mustard
 Juice of 1 1/2 lemon
 100 g feta, cut into cubes
1

Preheat the oven to 215°C. Place the chicken, garlic, chili pods, and lemon slices on a sheet pan. Drizzle 2 tbsp of olive oil on the sheet pan. Rub all the ingredients with the olive oil, making sure that the chicken skins are well oiled.

2

In a small bowl, mix the salt, black pepper, paprika, garlic powder, dried shallot, dried Zaatar, and lemon zest. Sprinkle the spice mixture on both sides of each chicken piece. Place 3-4 thyme sprigs on the sheet pan. Roast in the preheated oven, on the middle rack, for 20 Minutes minutes.

3

Season the pumpkin and broccoli with salt and pepper. Remove the sheet pan and arrange the veggies around the chicken, then return it to the oven and roast for 20 Minutes. Turn the broiler on during the last 10 minutes to get the chicken skins nice and crispy. Remove the sheet pan from the oven and scatter feta cubes all over it.

4

To make the sauce, remove the garlic bulb onto a chopping board. Squeeze 3 garlic cloves out and get some roasted chili pods. Chop and smash the garlic and chili until you have a paste. In a small bowl, add the prepared paste, mustard, 1 tbsp of olive oil, lemon juice, and some thyme leaves. Mix the sauce and adjust it to your liking. This sauce is also an amazing salad dressing.

5

Drizzle the sauce all over and pumpkin and broccoli. Serve immediately on the sheet pan!

Ingredients

 2 skin on chicken thighs
 2 skin on chicken breasts
 ½ garlic bulb, cut crosswise
 Chili pods to taste
 1 lemon, sliced
 3 tbsp good quality olive oil
 Salt to taste
 Black pepper to taste
 2 tsp paprika
 2 tsp garlic powder
 ½ tsp dried shallots
 1 tsp dried Zaatar
 2 tsp lemon zest
 French thyme sprigs
 450 g pumpkin slices
 2 cups broccoli florets
 1 tbsp whole grain mustard
 Juice of 1 1/2 lemon
 100 g feta, cut into cubes

Directions

1

Preheat the oven to 215°C. Place the chicken, garlic, chili pods, and lemon slices on a sheet pan. Drizzle 2 tbsp of olive oil on the sheet pan. Rub all the ingredients with the olive oil, making sure that the chicken skins are well oiled.

2

In a small bowl, mix the salt, black pepper, paprika, garlic powder, dried shallot, dried Zaatar, and lemon zest. Sprinkle the spice mixture on both sides of each chicken piece. Place 3-4 thyme sprigs on the sheet pan. Roast in the preheated oven, on the middle rack, for 20 Minutes minutes.

3

Season the pumpkin and broccoli with salt and pepper. Remove the sheet pan and arrange the veggies around the chicken, then return it to the oven and roast for 20 Minutes. Turn the broiler on during the last 10 minutes to get the chicken skins nice and crispy. Remove the sheet pan from the oven and scatter feta cubes all over it.

4

To make the sauce, remove the garlic bulb onto a chopping board. Squeeze 3 garlic cloves out and get some roasted chili pods. Chop and smash the garlic and chili until you have a paste. In a small bowl, add the prepared paste, mustard, 1 tbsp of olive oil, lemon juice, and some thyme leaves. Mix the sauce and adjust it to your liking. This sauce is also an amazing salad dressing.

5

Drizzle the sauce all over and pumpkin and broccoli. Serve immediately on the sheet pan!

Chicken, pumpkin, broccoli, and feta sheet pan
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