Sheet Pan Mediterranean Chicken
By Traeger Kitchen
This sheet pan Mediterranean chicken features marinated chicken thighs and favorite garden vegetables plus olives and halloumi cheese. The cheese holds its shapes in the heat of the grill and browns beautifully adding toasty flavor and crisp texture. Though it’s available at most supermarkets, feta can also work, or you can leave the cheese out and still enjoy a tasty chicken and veg dinner.
Prep Time
15 Min
Cook Time
35 Min
Pellets
Signature Pellet Blend
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | zucchini, halved lengthwise, cut crosswise 1-inch thick |
| 1 | yellow squash, halved lengthwise, cut crosswise 1-inch thick |
| 1 Cup | cherry tomatoes |
| 1 | red or yellow bell pepper, cut into 1-inch pieces |
| 1/2 | small eggplant, cut into 1-inch cubes |
| 1/2 | red onion, cut into 1-inch pieces |
| 1/2 Tablespoon | extra-virgin olive oil, divided |
| 3 | garlic cloves, minced |
| Kosher salt and freshly ground black pepper | |
| 1 Tablespoon | Traeger Fin & Feather Rub |
| 1 Tablespoon | finely grated lemon zest |
| 6 | bone-in, skin-on chicken thighs, trimmed of excess fat and skin |
| 5 Ounce | halloumi cheese, patted dry, hand-torn into roughly 1-inch pieces |
| 1/3 Cup | pitted Kalamata olives, halved |
| 1/4 Cup | mixed chopped fresh herbs, such as basil, parsley, oregano, chives |
| Lemon wedges, for serving (optional) |
Steps
1
Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.
450 ˚F / 232 ˚C
2
In a large bowl, gently toss the vegetables with 3 Tablespoons of the oil, the garlic, 1 teaspoon salt, and ½ teaspoon pepper. Transfer to one side of a large (13- x 18-inch) rimmed baking sheet.
3
In a large bowl, combine the remaining 2 Tablespoons of the oil with the Fin & Feather, lemon zest, and 1 teaspoon pepper. Add chicken thighs and toss gently with your hands, working some of the seasoning under the skin as well as over the outside of the thighs. Arrange along the end of the empty side of the baking sheet. Scatter the halloumi over the vegetables.
4
Insert a leave-in meat thermometer into the thickest part of the largest chicken thigh avoiding bone. Cook until the internal temperature of the chicken reaches 160°F, 30 to 35 minutes.
450 ˚F / 232 ˚C
160 ˚F / 71 ˚C
5
Transfer the chicken from the sheet tray to the grill grate placing them skin side down next to the sheet tray. Continue to cook until the chicken skin is crisp and golden brown, the vegetables are tender, and the halloumi is browned, another 10 to 15 minutes.
450 ˚F / 232 ˚C
00:10
6
Using a slotted spoon, transfer the vegetables to plates or a platter. Scatter the olives and herbs over the vegetables. Place the chicken on the vegetables and finish with a squeeze of lemon, if desired. Enjoy!
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