Greek-Style Chicken from the Sheet Pan

Ingredients

• 1 bunch Oregano
• Juice and zest of 1 organic lemon
• 4 tbsp olive oil
• Salt
• Pepper
• paprika powder
• 4 chicken drumsticks (approx. 250 g each)
• 500 g young potatoes
• 5 cloves garlic
• 1 Zucchini
• 2 red bell peppers
• 1 Red Onion
• 4 tbsp black olives (canned; pitted)
• 2 tbsp capers (canned)
• 100 g sun-dried tomatoes in oil (canned)
• 200 g Feta Cheese

Instructions

1. 1.

   Wash ½ bunch of oregano, shake dry and finely chop. Mix with lemon juice, lemon zest, oregano and olive oil and season with salt, pepper and paprika powder.

2. 2.

   Rinse chicken drumsticks, pat dry and cut in half at the joint. Wash potatoes thoroughly. Press garlic cloves. Place chicken, potatoes and garlic on a baking sheet, pour over marinade and bake in a preheated oven at 220 °C (fan 200 °C; gas mark 3-4) for 20 minutes.

3. 3.

   Meanwhile, wash, clean, halve and chop the zucchini into pieces. Wash, halve, deseed and chop the peppers. Peel and quarter the onion. Add the vegetables to the chicken and cook for another 20 minutes.

4. 4.

   In the meantime, drain olives, capers and tomatoes and chop them into pieces. Roughly chop the remaining oregano. Crumble feta cheese and mix with olives, capers, tomatoes and oregano and sprinkle over the chicken from the sheet pan before serving.