Tuesday, October 2, 2018

Greek Chicken Sheet Pan Dinner

I love Greek food.  It just generally tastes awesome.  There is no such thing as too much feta either.  NO SUCH THING.  I do NOT like olives, which can be a problem in Greek recipes and dishes, but they are usually pretty easy to find and pick out or just omit.   I am home-made tzatziki sauce challenged, so love the stuff from pretty much every Greek restaurant I've ever been too.   Oh and pita bread, can't beat the fresh stuff from a restaurant.  I have tried and have been pretty successful at making pita bread at home, but it's a lot of work. So let's be honest that doesn't happen all that often.  So other than pita and tzatziki, I'm a fan of making Greek food at home and generally eating Greek food all the time.

This recipe is super easy, which is why I want to share it, because it is insanely easy.  There is a little bit of rough chopping, some stirring, but mostly just waiting for it to cook.  Everything cooks on one pan = easy clean up.  And it is really tasty. 

If you are an olive fan, sprinkle  chopped or sliced olives on at the end when you sprinkle the feta.  I've made this with both chicken breasts and thighs, and either works great! I'm usually a fan of thighs because they are less likely to dry out, and have a little more inherent flavor.  But it's totally up to you! Photo above is a previous time I've made this using thighs, photo below is with chicken breasts.  Also I've thrown on small tomatoes, like grape tomatoes, and they roast up nicely and add a little extra something to the dish.  Not required though.

The marinade 

Ready for the marinade, coat everything well and mix.  Aren't all the colors pretty! 
 Tip: The best way to make sure everything is coated with the marinade is to use your hands.  Really. just drizzle the marinade over everything, then toss around with your hands to get a good coating on everything.  You can wash your hands as long as you want afterwards since EEK you touched raw chicken.  That is what soap is for people!

Time to eat! 

Side salad and some bread = done! 

Greek Chicken Sheet Pan Dinner


      • 3 tablespoons olive oil
      • 2 tablespoons lemon juice, fresh
      • 4 garlic cloves, minced
      • 1/2 teaspoon salt
      • 1/4 teaspoon pepper
      • 2 teaspoons paprika
      • 2 teaspoons oregano, dried or 1 tablespoon fresh

    For Veggies and Chicken
      • 4 whole chicken breasts, skinless and boneless, or 8 chicken thighs, skinless and boneless
      • 2 red peppers, sliced thick
      • 1 red onion, cut into 8 wedges
      • 8 whole garlic cloves, peeled but not smashed, kept whole
      • 1 pound baby mixed color potatoes, skin on, quartered
      • 1/4 cup crumbled Feta
      • whole lemon cut into thick slices or wedges (I use the one squeezed for the marinade)

    1. Preheat oven to 400 degrees
    2. Combine all marinade ingredients in small bowl.
    3. Place sliced veggies on large sheet pan.
    4. Place Chicken in and around the vegetables. Everything should generally be in one layer on the pan. 
    5. Pour marinade all over veggies and rub onto the chicken.
    6. Arrange mixture evenly, and nestle sliced lemons around sheet pan.
    7. Place in oven and roast for 30-35  minute or until veggies are slightly brown and chicken is done all the way through.   
    8. Sprinkle with crumbled feta. 
    9. Eat! 

    Adapted from Laughing Spatula - awesome source for healthy quick and easy recipes! 

    No comments:

    Post a Comment