Greek Sheet Pan Chicken Recipes

EASY SHEET PAN GREEK CHICKEN

Easy Sheet Pan Greek Chicken image

This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!

Provided by fabeveryday

Categories World Cuisine Recipes European Greek

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
1 ½ pounds yellow potatoes, cubed
2 red bell peppers, seeded and chopped
½ cup coarsely chopped red onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 lemons, cut into wedges
1 tablespoon dried oregano
1 pinch freshly cracked salt and pepper to taste
½ cup pitted Kalamata olives

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 44.9 g, Cholesterol 67.2 mg, Fat 14.7 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 387.9 mg, Sugar 3.3 g

SHEET PAN GREEK CHICKEN AND VEGETABLES

Sheet Pan Greek Chicken and Vegetables image

Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
1/4 cup chopped fresh oregano, plus extra sprigs for garnish
2 lemons, zested and halved
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 pounds russet potatoes, scrubbed and cut lengthwise into 1-inch wedges
1 pound large carrots, quartered and cut into 3-inch sticks

Steps:

Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.

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