ENTREES: TRAEGER SHEET PAN MEDITERRANEAN CHICKEN

Trina Dunkin • July 26, 2024

TRAEGER SHEET PAN MEDITERRANEAN CHICKEN

A pan of chicken and vegetables is cooking on a grill.

This Greek accented sheet pan 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:

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

Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.

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.

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.

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.

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.

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!

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