Sheet-Pan Greek Chicken

Name: Sheet-Pan Greek Chicken
Prep time: 25 min
Cook time: 30 min
Total time: 82 min
Yield: 6 serving
Ingredients: 2 tablespoons (30 ml) fresh lemon juice (from 1medium lemon); 1 tablespoon (15 ml) red wine vinegar; 2 teaspoons chopped fresh thyme; 1 teaspoon dried oregano; 1/2 teaspoon black pepper; 1/2 teaspoon ground coriander; 8 tablespoons (120 ml) extra-virgin olive oil, divided; 2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 4 medium garlic cloves, grated (about 2 teaspoons), divided; 6 bone-in, skin-on chicken thighs; 10 ounces English cucumber (283 g; about 1 medium cucumber), peeled, seeded, and grated on large holes of box grater (about 1 cup shredded); 1 cup (240 ml) plain whole-milk strained Greek-style yogurt; 2 tablespoons chopped fresh mint and/or dill, plus more for garnish; 1 medium red onion (6 ounces; 170 g), halved and sliced into 1-inch-thick wedges (about 2 cups); 8 ounces (227 g) fresh Broccolini, thicker stems halved lengthwise; 12 ounces (340 g) cherry tomatoes (about 2 cups); 2/3 cups pitted kalamata olives (4 ounces; 113 g), drained; 3 ounces (85 g) feta cheese, crumbled into 1/2-inch pieces (about 3/4 cup)

Layered with lemon vinaigrette, herbs, vegetables, and tzatziki, this sheet-pan chicken recipe turns a simple supper into a restaurant-style Greek feast.

2 tablespoons (30 ml) fresh lemon juice (from 1medium lemon)
1 tablespoon (15 ml) red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
8 tablespoons (120 ml) extra-virgin olive oil, divided
2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
4 medium garlic cloves, grated (about 2 teaspoons), divided
6 bone-in, skin-on chicken thighs
10 ounces English cucumber (283 g; about 1 medium cucumber), peeled, seeded, and grated on large holes of box grater (about 1 cup shredded)
1 cup (240 ml) plain whole-milk strained Greek-style yogurt
2 tablespoons chopped fresh mint and/or dill, plus more for garnish
1 medium red onion (6 ounces; 170 g), halved and sliced into 1-inch-thick wedges (about 2 cups)
8 ounces (227 g) fresh Broccolini, thicker stems halved lengthwise
12 ounces (340 g) cherry tomatoes (about 2 cups)
2/3 cups pitted kalamata olives (4 ounces; 113 g), drained
3 ounces (85 g) feta cheese, crumbled into 1/2-inch pieces (about 3/4 cup)