One Pan Greek Chicken Roasted Veggies Recipes

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ONE PAN GREEK CHICKEN & ROASTED VEGGIES



One Pan Greek Chicken & Roasted Veggies image

Easy One Pan Greek Chicken with Roasted Veggies - 5 minutes of prep and straight to the oven. A full meal for minimal cleanup and minimal effort! Gluten Free + Whole30

Provided by Sarah

Categories     Mains

Time 50m

Number Of Ingredients 9

1 pound | 450 grams small potatoes (like new, yukon, fingerlings, russet etc), washed and cut into quarters
2 tablespoons olive oil, divided
4 very large or 8 small bone-in skin-on chicken thighs and/or drumsticks
1 teaspoon sea salt
2 cups | 300 grams cherry tomatoes, cut in half
1 medium or large red onion, sliced
1/2 cup | 100 grams pitted black olives
1 tablespoon dried oregano (or three tablespoons of fresh, chopped)
2 tablespoons | 30 ml red wine vinegar

Steps:

  • Heat the oven to 400°F/205°C
  • Add your potatoes to a large baking tray with raised sides or in a large roasting dish. Drizzle with 1 tablespoon olive oil. Place the chicken pieces on top in a single layer and drizzle with the remaining olive oil and 1/2 teaspoon salt.
  • Place into oven and roast for 25 minutes.
  • Add the tomatoes, onion, olives, oregano and red wine vinegar. Return to the oven and roast for another 15-20 minutes until cooked through reaching an internal temperature of 165°.
  • For extra crispy skin broil for 2-3 minutes, or until the chicken is caramelised and slightly charred on top. Remove from the oven and serve immediately.

Nutrition Facts : Calories 420 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, Sodium 951 grams sodium, Sugar 2 grams sugar

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