Skip to main content

Sheet Pan Greek Chicken

 Greek Chicken is a flavorful weeknight meal that needs just one pan!

printer-friendly recipe



Ingredients

  • 2 pounds chicken thighs with bone/skin
  • 1 ½ tablespoons olive oil divided use
  • 1 pound baby potatoes halved
  • ½ red onion chopped
  • 1 bell pepper, green or red chopped
  • 1 cup grape tomatoes
  • ½ cup feta cheese for garnish, optional
  • 1 lemon divided
Marinade
  • 1 small lemon, juiced about 3 tablespoons juice
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • ½ teaspoon oregano
  • ½ teaspoon dried rosemary crushed


Instructions

  • Preheat oven 400°F.
  • Combine marinade ingredients and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
  • Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes
  • Toss bell peppers and tomatoes with remaining 1/2 tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additional 20 minutes or until potatoes are tender and chicken reaches 165°F.
  • Squeeze fresh lemon overtop and garnish with feta cheese

Recipe Notes

  • Cut the potatoes small so they cook in time along with the chicken.
  • Add a pinch of oregano, greek seasoning, rosemary and/or lemon zest to to the potatoes for extra flavor before they cook. 
  • For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
  • Chicken thighs can be replaced with bone-in split chicken breasts.
  • If using boneless chicken breasts, they bake quickly and should be added in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
Labels:

Comments

Post a Comment

Popular posts from this blog

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Curried Chicken

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and...
Post a Comment
Read more

Butter Chicken

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...
Post a Comment
Read more