One pan Greek Chicken
Greek inspired one pan chicken dinner with vegetables. Greek seasoned chicken roasted on a sheet pan with tomatoes, yellow peppers, red peppers, red onions, potatoes, lemon slices, olives and topped with feta cheese.
Another sheet pan supper and it’s loaded with tender chicken with crispy skin and fulfilling vegetables. Sheet pan dinners are one of my favorite things to put together on a busy weeknight. Because everything gets places on a baking sheet, recipes can be pretty versatile.
There is something special about seasoning the vegetables and chicken then placing it on a sheet pan and popping it into the oven to bake. Everything gets cooked evenly at the same time and dinner can be served all at once. No steaming the vegetables and waiting for the chicken to cook. As I said, it’s all done cooking at the same time!
I’m a little obsessed with sheet pan and one pot dinners right now.
But before I get into more about this chicken, I wanted to share something with ya’ll and now is the perfect time!
It’s been a few weeks now that I’ve been using a new camera. I haven’t said anything until now so hopefully you noticed the quality of the photos are a little better? I upgraded my Canon camera from a T4i to a 6D. I had the T4i since I started blogging a few years ago. I’ve been waiting to make the move to this high resolution camera and am pretty happy with the results here.
One of the major difference between the cameras is that the 6D has a full frame body, leaving more space in my photos for the background. I don’t have to climb up super high to take a picture! While this new camera is full frame, the T4i has a crop frame, which means it crops my photos in the viewfinder, before I take them. If you have a small space to work with, full frame is the best option. As you can see with these picture, the photos turned out beautiful.
I think I could eat this chicken every day. If you know me, then you know I’m on a Greek food kick right now. I’m obsessed with this restaurant in New Orleans called Zoes Kitchen. I seriously get my food from there at least once a week and sometimes more. It’s mostly healthy Mediterranean food and I just love the Greek Chicken Kebabs, lemon roasted potatoes and Greek salad. If you’re ever in my neck of the wood, try it out!
To make this recipe, you’ll want to clean and wash the vegetables and roughly dice them. Make the vinaigrette seasoning and toss the vegetables in it.
Next, coat the chicken with the vinaigrette seasoning. Make sure to get under the skin to get it nice and crispy.
Also, the chicken does cause a lot of moisture in the pan. I’ve made this recipe a few times and have placed the chicken on a smaller sheet pan and left the veggies all on a larger sheet pan. Doing so allows the vegetables to crisp. Also, the vegetables shrink a lot, so be sure to add enough to feed everyone.
Now, time to get back in the kitchen to make more food. I think I’ll make a few more Greek inspired recipes to share soon!
One Pan Greek Chicken
- [/b]4 tablespoon olive oil
- 2 + 1/2 teaspoons basil
- 2 + 1/2 teaspoons ground thyme
- 2 + 1/2 teaspoons ground oregano
- 1 teaspoon lemon juice
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- [/b]1 pound baby potatoes , sliced
- 12 medium tomatoes
- 1/2 pound asparagus
- 1/2 red onion , chopped
- 1 yellow pepper , sliced
- 1 red pepper , sliced
- 4 chicken thighs
- 3-4 chicken legs
- 1/4 teaspoon red pepper flakes
- handful of olives
- 1/2 cup feta cheese , crumbled
- Preheat the oven to 400 degrees F. In a large bowl, combine dressing mixture; set aside. Wash vegetables, pat dry. Slice potatoes in half. Cut of the ends of the asparagus. Slice peppers in half and remove seeds then slice the peppers and onion.
- Place potatoes in dressing bowl with tomatoes and gently coat them then place on a large sheet pan. Toss onions and bell peppers in dressing mixture then spread out on rimmed sheet pan. Coat asparagus in dressing mix bowl and spread on sheet pan. Coat the chicken with the mixture, making sure to get between the skin and coat it well. Place a chopped onion in the skin, if desired then place on the rimmed sheet pan. Pour any remaining mixture over the top. Evenly sprinkle with red pepper flakes, if desired. Place in oven and bake at 400 degrees F for 40 minutes. Turn oven down to 350 degrees F. Use a turkey baster to remove liquid, if desired (this will allow the vegetables to crisp a little). Add sliced lemon slices on top of chicken and add olives then continue to bake for 20 minutes. Remove from oven and sprinkle with crumbled feta cheese. **To make this meal a pretty display, I used a separate sheet pan to display the meal with fresh kale on the bottom then transferred everything over to serve for a dinner party.