FoodWage
Greek Chicken Sheet Pan Dinner
What are the four keys to a successful weeknight dinner? It must be quick, flavorful, inexpensive and easy. Thanks to Skinnytaste you can hit all four with this Greek chicken sheet pan recipe. Call it a complete meal on a baking sheet! Simply toss ingredients together, and dinner is ready in 30 minutes. Tip: If you line your baking sheet with foil clean up is a snap.
Ingredients for servings
-
2 medium lemons
-
4 boneless, skinless chicken thighs
red potatoes, cut into 1/4-inch-thick slices
-
12 small heirloom carrots trimmed
-
2 tablespoon olive oil
-
1 tablespoon fresh oregano plus 1 teaspoon, divided
-
1.25 teaspoon kosher salt divided
-
1 teaspoon garlic powder
Black pepper to taste
-
1.5 ounces crumbled feta cheese
-
1 tablespoon grated lemon zest
Greek Chicken Sheet Pan Dinner
Directions
Adjust the oven racks in the center and bottom third, and preheat the oven to 450°F (232ºC). Line two large rimmed baking sheets with foil and spray with oil.
Slice one lemon into 1/4-inch-thick rounds. Cut the second lemon in half.
In a large bowl, combine chicken, potatoes, carrots, juice from 1/2 lemon, olive oil, 1 tablespoon oregano, 1 teaspoon salt, garlic powder and pepper to taste, and toss well with hands until everything is evenly coated. Spread out in a single layer along with the lemon slices, without overcrowding, onto the prepared baking sheets.
Roast until the bottoms of the potatoes are golden, about 14 minutes. Flip the potatoes and carrots, rotate the baking sheets and roast until carrots are tender, potatoes are golden on both sides and chicken is cooked through, another 14 minutes.
Squeeze the remaining 1/2 lemon over everything. Top with feta, lemon zest, 1/4 teaspoon salt, pepper and 1 teaspoon oregano. Serve immediately.