Onepanovengreekchicken 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

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

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

ONE-PAN CHICKEN DINNER



One-Pan Chicken Dinner image

Quick and easy!

Provided by Christina Salinas

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

3 skinless, boneless chicken breast halves, halved
2 (15 ounce) cans green beans, drained
6 red potatoes, cut into chunks
1 (.6 ounce) packet zesty Italian salad dressing mix
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
  • Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 387.9 calories, Carbohydrate 15 g, Cholesterol 109.5 mg, Fat 27.5 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 15.5 g, Sodium 584.5 mg, Sugar 1.8 g

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