Posted on by Paula Gallagher
The beauty of sheet pan dinners is that they are usually easy, healthy dinner recipes and just take a few minutes of prep time. The oven does all the work. And since everything cooks together on one pan, cleanup is no problem either!
Sheet Pan Greek-Style Chicken
• 4 chicken skinless breasts or thighs, bone in
• 1 lb potatoes, cut into quarters or bite-size pieces (if using baby potatoes leave whole)
• 1/2 head of cauliflower, cut into bite-size pieces
• 1/2 red onion, sliced thinly
• 1 red pepper, sliced into strips
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 lemon, juice squeezed and peel zested (using the whole lemon)
• 2 to 3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 1/3 cup Kalamata olives (pitted)
• 3 Tbsp roasted walnuts (or whatever you have on hand)
• 8 ounces cubed feta cheese
• Salt and pepper
Preheat oven to 425 degrees.
Place the chicken in a large bowl. Add shallots, garlic, oregano, paprika, salt and pepper, lemon zest, juice of 1 lemon, 2 Tbsps olive oil and 1 Tbsp vinegar. Rub all the seasonings over the chicken and let it marinate for 15 to 20 minutes.
Add the potatoes to the sheet pan, drizzle with olive oil, and move them around until they are coated. Sprinkle with salt and pepper and place in the oven for about 10 minutes. This gives the potatoes a little head start.
After 10 minutes, remove the potatoes from the oven, and nestle the chicken around the potatoes. Add cauliflower, peppers and red onion to the pan and pour the rest of the marinade over the whole pan. Add the lemon halves to the sheet pan too!
Place in oven for 30 to 40 minutes, or until chicken is cooked through.
While the chicken is cooking, put the feta, olives and walnuts in a small bowl, add 1 Tbsp of olive oil and mix well.
When the chicken is out of the oven, sprinkle the sheet pan with the feta mix. Serve as is, right from that pan. You can also serve with rice or pita and tzatziki.
Photo from here, with thanks.
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