Ingredients:

  • 6 Tbsp Extra Virgin Olive Oil, divided
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 3 cloves Garlic, minced
  • 1 tsp Sea Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 5 lbs Boneless, Skinless Chicken Thighs, trimmed
  • 2 large Carrots, peeled and chopped into 1-inch chunks
  • 2 medium Parsnips, peeled and chopped into 1-inch chunks
  • 1 medium Red Onion, cut into thick wedges
  • 1 cup Baby Potatoes (optional), halved
  • 4 oz Block Feta Cheese, full-fat, drained
  • 2 Tbsp Plain Greek Yoghurt (2% or 5%)
  • 1/2 tsp Lemon Zest
  • 1 Tbsp Fresh Dill or Parsley, finely chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. Whisk the Marinade: In a large bowl, whisk together 4 Tbsp of the olive oil, lemon juice, oregano, thyme, minced garlic, 1 tsp salt, and black pepper.
  3. Marinate the Chicken: Add the trimmed chicken thighs to the bowl and toss thoroughly to coat. Set aside (or chill for up to 30 minutes for deeper flavour).
  4. Dress the Vegetables: Place the chopped carrots, parsnips, red onion wedges, and potatoes (if using) into the same large bowl. Drizzle with the remaining 2 Tbsp of olive oil and a pinch of salt and pepper. Toss well.
  5. Arrange the Pan: Spread the root vegetables evenly over two-thirds of the prepared sheet pan, ensuring they are in a single layer. Place the marinated chicken pieces amongst the vegetables.
  6. Roast for 35 to 40 minutes, flipping the chicken and stirring the vegetables halfway through (at the 20-minute mark). The chicken is done when the internal temperature reaches 165°F (74°C) and the vegetables are tender and caramelized.
  7. Prepare the Feta: While the chicken is roasting, combine the block feta, Greek yoghurt, 1 Tbsp olive oil, and lemon zest in a food processor or high-speed blender.
  8. Whip: Process on high speed for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth, creamy, and airy like a dip.
  9. Rest and Serve: Remove the sheet pan from the oven. Let the chicken rest on a cutting board for 5 minutes. Serve the roasted chicken and vegetables immediately alongside generous dollops of the whipped feta, garnished with fresh dill or parsley.