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 |
| 2 Tablespoon | fresh lemon juice |
| 1/3 Cup | pitted Kalamata olives, halved |
| 1/4 Cup | mixed chopped fresh herbs, such as basil, parsley, oregano, chives |
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, the vegetables are tender, and the halloumi is browned, 30 to 35 minutes. If the chicken reaches temperature before the vegetables are cooked to your liking, remove the chicken from the pan (you will sear it later) and continue cooking the vegetables.
450 ˚F / 232 ˚C
160 ˚F / 71 ˚C
5
Remove the baking sheet pan from the grill but leave the grill on. Using a slotted spoon and leaving most of the liquid behind on the baking sheet, transfer the vegetables and cheese to a serving platter. Drizzle the lemon juice over the vegetables and toss to combine. Scatter the olives and herbs over the vegetables.
450 ˚F / 232 ˚C
6
Return the chicken to the grill skin side down directly on the grill grate to brown and crisp the skin, 3 to 5 minutes. Add the chicken to the platter of vegetables and serve. Enjoy!
450 ˚F / 232 ˚C
00:03
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