Sheet pan dinners are a current trend used in family kitchens today, but this sheet pan recipe, submitted by Carole Blake of Kewanee, has roots in Lebanon in the early 1900s.
Carole Blake’s grandmother, Grandma Lena, came to the U.S. at the age of 13 from Beirut, Lebanon. She could not read or write, but she managed to make her way with the help of other Lebanese families who settled in the area. She learned how to make many American dishes to feed her husband and seven children.
Grandma Lena had a huge passion for making Lebanese food, and Carole noted that all of her dishes were incredibly delicious. This recipe for Chicken and Roasted Vegetables was one of Grandma Lena’s Lebanese/American dishes. This, like other dishes she developed over the years, had no measurements because of her need to improvise with what spices were available to her in America. Through guesswork and testing, Carole and her family worked to put measurements together for this recipe that produced a very close representation of the dish.
I made Grandma Lena’s recipe for family and friends last weekend, and it was very well received. I typically purchase chicken breasts, so it was great to try out a dish that features chicken thighs. I found them to be juicy and full of the flavors of the simple marinade. Roasted vegetables are always a treat, but the addition of Kalamata olives and Feta cheese really enhanced the flavor of the combination. It is a healthy recipe with an abundance of flavor, and one that will surely be on our table again soon.
From Carole’s kitchen to yours, enjoy!
Serves 4-6
Marinade:
1 lemon, juiced
1/2 c. olive oil
4 garlic cloves
2 t. dried oregano
1 t. dried thyme
1 t. Dijon mustard
kosher salt and ground pepper to taste
Ingredients:
6 chicken thighs (skin on)
1 zucchini, halved and sliced
1 yellow or red bell pepper, cut in chunks
1/2 large red onion, sliced
1 pint cherry or grape tomatoes
1/2 c. Kalamata olives
Feta cheese (just enough to sprinkle on top)
Marinate chicken thighs in about 2/3 of the marinade for at least 30 minutes ensuring thighs are completely coated. While the chicken is marinating, prepare vegetables and spread onto a sturdy sheet pan. Pour remaining marinade on vegetables and toss well to cover. Add the thighs, placing them in-between the vegetables.
Bake for 30 minutes in a 425 degree oven. Because oven temperatures vary, make sure the thighs reach a temperature of 165 degrees. If chicken is browning too quickly, tent the pan with foil. Remove the pan from the oven and add olives and Feta cheese. Bake for an additional 10 minutes.
***This sheet pan dinner pairs well with rice pilaf.
