How about something warm, flavorful, and still a bit nutritious as we snuggle into October? This recipe comes from Source Farms on the Yamhill Farm Loop. You can get all of your ingredients fresh and locally along the Farm Loops, as well! (Check the markets and the individual farms, orchards, and creameries!)
Sheet Pan Chicken with Crispy Chickpeas, Tomatoes, Olives, and Marinated Feta
1 8-oz. block firm Greek feta, in brine
Extra virgin olive oil, for drizzling
2 small lemons
1 T. fresh oregano leaves
3 ½-4lb. bone-in, skin on chicken pieces (breasts, thighs, and legs; approximately 8 pieces)
Kosher salt and freshly cracked black pepper, to taste
1 t. dried oregano
2 T. unsalted butter, cut into 8 pats
1 med. red onion, sliced through the root into ½” wedges
2 14.5-oz cans chickpeas, drained and rinsed
1 pint cherry tomatoes
1 c. pitted castelvetrano olives
¼ c. mint leaves, loosely packed, to garnish
Preheat oven to 425 degrees. Remove feta from brine and pat dry with paper towels, pressing lightly to release excess moisture. Using a sharp knife, slice crosswise into ¼” pieces. Arrange haphazardly, overlapping slightly, on a plate and drizzle generously with olive oil. Zest one of the lemons over the feta, then halve and squeeze the juice over as well, being careful to remove any seeds. Scatter oregano leaves on top, loosely cover, and set aside until ready to serve.
Evenly arrange chicken pieces on a half sheet tray. Drizzle with olive oil, then generously season with salt and black pepper. Sprinkle dried oregano evenly over the chicken, then zest remaining lemon over the tray as well. Thinly slice and deseed the lemon and set aside. Turn chicken pieces to evenly coat, making sure they end up skin side up on the tray. Place a pat of butter on top of each piece of chicken, along with a lemon slice.
In a medium bowl, toss red onion and chickpeas with a drizzle of olive oil. Season with salt and pepper and add to the sheet tray, arranging around the edges and in between the pieces of chicken. Transfer to oven and roast until chicken is just beginning to brown, about 20 minutes. Meanwhile, combine cherry tomatoes and olives in a medium bowl. Drizzle with olive oil, season with salt and pepper, and set aside.
At the 20-minute mark, remove sheet tray from oven. Stir chickpeas and red onion, making sure they’re coated in the pan juices, and return to the oven. Evenly scatter cherry tomatoes and olives over a second sheet tray and add to the oven. Continue cooking until chicken is golden brown (a thermometer inserted into the thickest piece should register 165), chickpeas are crisp, and cherry tomatoes are beginning to burst, about 25 minutes more. Remove from oven and allow to rest, 10 minutes. When ready to eat, spoon roasted tomatoes and olives over the chicken, scatter with mint leaves, and serve with marinated feta.
And then there's dessert: Blue Raeven pies may hit the spot!