Greek Chicken Sheet Pan Dinner Food

EASY SHEET PAN GREEK CHICKEN

Easy Sheet Pan Greek Chicken image

This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!

Provided by fabeveryday

Categories World Cuisine Recipes European Greek

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
1 ½ pounds yellow potatoes, cubed
2 red bell peppers, seeded and chopped
½ cup coarsely chopped red onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 lemons, cut into wedges
1 tablespoon dried oregano
1 pinch freshly cracked salt and pepper to taste
½ cup pitted Kalamata olives

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 44.9 g, Cholesterol 67.2 mg, Fat 14.7 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 387.9 mg, Sugar 3.3 g

GREEK CHICKEN SHEET PAN DINNER

Greek Chicken Sheet Pan Dinner image

Provided by Robyn Doyon-Aitken

Categories Main course Main Dish

Yield 4 people

Number Of Ingredients 12

Ingredients

Olive oil spray ((such as Bertolli) or a mister )
2 lemons
4 4-ounce boneless-skinless chicken thighs
1 pound baby red potatoes (cut into 1⁄4-inch-thick slices)
12 small heirloom carrots ((12 ounces total), trimmed)
2 tablespoons olive oil
4 teaspoons fresh oregano leaves
1-1/4 teaspoons kosher salt
1 teaspoons garlic powder
freshly ground black pepper
1-1/2 ounces feta cheese (grated)
1 tablespoon grated lemon zest

Steps:

Adjust the oven racks in the center and bottom third and preheat the oven to 450°F. Line 2 large rimmed baking sheets with foil and spray with oil.
Slice 1 of the lemons into 1⁄4-inch-thick rounds. Cut the second lemon in half.
In a large bowl, combine the chicken, potatoes, carrots, juice from 1⁄2 lemon, the olive oil, 3 teaspoons of the oregano, 1 teaspoon of the salt, the garlic powder, and pepper to taste and toss well, using your hands so everything is evenly coated. Spread out in a single layer along with the lemon slices, without overcrowding, onto the prepared baking sheets.
Roast until the bottoms of the potatoes are golden, about 14 minutes. Flip the potatoes and carrots, switch the baking sheets from rack to rack, and roast until the vegetables are tender, the potatoes are golden, and the chicken is cooked through, 14 more minutes.
Squeeze the remaining 1⁄2 lemon over everything, then top with grated feta, lemon zest, the remaining 1⁄4 teaspoon salt, pepper to taste, and the remaining 1 teaspoon fresh oregano. Serve immediately.

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