Greek Roasted Chicken With Onions Peppers A Sheet Pan Meal Ready In 60 Minutes Recipes
GREEK ROASTED CHICKEN WITH ONIONS & PEPPERS: A SHEET-PAN MEAL READY IN 60 MINUTES!
This sheet pan Roasted Chicken & Peppers comes together in 60 minutes. Bold Mediterranean flavors and the meal comes together in one pan. Easy peasy and delicious! make this for the family on a busy weeknight or serve it as a main course at your next dinner party. By the way, leftovers make for delicious sandwiches!! Kali Orexi.
Provided by Dimitra Khan
Categories One-Pan/Pot Meals
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 °F, 230 °C. Season the chicken and set it aside. The chicken may be marinated overnight nad stored in the refrigerator for maximum flavor. Place the bell pepper slices, onion slices, potatoes, and tomatoes in a baking pan. Add the Kalamata olives, if using. Drizzle with olive oil and season with salt, red pepper flakes, and oregano. Add the smashed garlic. (smash the garlic by placing a knife over it and applying pressure. Toss and create a flat layer. Place the chicken on top of the veggies. Bake uncovered for an hour or until the internal temperature of the chicken reaches 165 °F. Place the pan under the broiler for a few minutes so that the chicken develops nice color and the skin gets crispy. Serve with cauliflower rice, Mediterranean rice pilaf, or toasted bread. Enjoy. Kali Orexi!
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
GREEK SHEET-PAN CHICKEN
I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. -Sara Martin, Whitefish, Montana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.
Nutrition Facts : Calories 481 calories, Fat 24g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 924mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.
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