Greek Chicken Sheet Pan Dinner Food
EASY SHEET PAN GREEK CHICKEN
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
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
Provided by Robyn Doyon-Aitken
Categories Main course Main Dish
Yield 4 people
Number Of Ingredients 12
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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