Traverse City Author Makes Greek Sheetpan Chicken with Feta Cheese

One of the easiest ways to eat healthier and save money is to cook your own meals.

And it’s even better when you don’t need a lot of equipment or ingredients.

“The Healthy Sheet Pan Cookbook” author Ruthy Kirwan is a Traverse City native who may have some Greek chicken inspiration for you.

Greek Sheetpan Chicken

Ingredients

• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 pound boneless (skinless chicken (thighs or breast))
• 3 tablespoon olive oil
• 1 cup pitted black or green olives
• 1 large eggplant (ends trimmed and cut into big dice)
• 1 cup crumbled feta

Instructions

Heat the oven to 450*F.

Line a large rimmed baking sheet with tin foil.

In a small bowl, add the paprika, garlic powder, oregano, salt, and pepper and mix with a fork to combine.

Rub the chicken thighs with olive oil, then place on the sheet pan leaving an inch or so of space between each thigh.

Sprinkle evenly with the spice mix and rub the spice mix evenly into the thighs.

Scatter the eggplant and olives around the chicken and use tongs to toss and combine.

Spread all ingredients in the pan in one even layer.

Place the pans in the oven and roast for 12 to15 minutes until eggplant has browned and the chicken is cooked completely through. Juices from the chicken will run clear when sliced with a sharp knife.

Sprinkle the entire pan with the crumbled feta and transfer to a serving platter.

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