Greek Chicken - Sheet Pan Recipe

12 July 2019

I have really come to love Skinnytaste's sheet pan meals. They are usually pretty quick, easy and use minimal kitchen ish! The one above has been a favorite in our house for a few years. Especially when you work full time and have two young kids to take care of! 

This has tons of flavor and a complete meal in one! Win-win. I actually cook the chicken on one pan and the veggies on the other, just in case I want one to cook longer than the other. Opa! 

Greek Chicken Sheet Pan

 Olive oil spray 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

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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