One sheet pan, done on the grill: chicken thighs and sausage roasted over eggplant, zucchini, peppers, tomatoes, and olives with a lemon-oregano dressing, finished with feta and parsley.
Ingredients
- 2 lb boneless, skinless chicken thighs (6–8 pcs)
- 1 lb chicken Italian sausage, cut into bite-size pieces
- 1 medium eggplant, cut into 1/2-inch strips
- 1 red onion, cut into wedges
- 1 zucchini, halved and half-mooned
- 1 orange or red bell pepper, sliced
- 2 medium tomatoes, wedged
- ½ cup each Kalamata and castelvetrano olives, pitted
- 4 oz feta, cubed
- ½ cup olive oil
- ¼ cup avocado oil
- Juice of 2 lemons plus pulp
- 2 garlic cloves: 1 minced, 1 whole
- 2 tsp dried oregano
- 1 tsp kosher salt, plus more as needed
- ½ tsp black pepper, more to taste
- Fresh parsley, chopped
Instructions
- Heat grill to 325°F. Line a large sheet pan with parchment paper.
- Whisk oil, lemon juice, garlic, oregano, salt, and pepper.
- Toss eggplant, onion, zucchini, bell pepper, tomatoes, and olives with about half the dressing. Spread them across the pan.
- Season chicken thighs and sausage with a little salt and pepper. Add to the pan on top of all the other ingredients skin side down (or where the skin was), then drizzle the remaining dressing over everything.
- Roast 45 min to 1 hour, until the chicken reaches 165°F and the sausage is cooked through.
- Add feta during the last 5 minutes, or sprinkle it on after cooking. Broil on upper rack 2–3 minutes in the oven if you want extra color.
- Finish with parsley and spoon the pan juices over each serving.
Notes
- Good with rice, orzo, pita, or just a big Greek salad.