Sheet Pan Greek Chicken
This Sheet Pan Greek Chicken is a quick and easy dish, featuring marinated chicken and vibrant vegetables.
Equipment
- 21x15 inch Sheet Pan or Baking Dish
Ingredients
Vegetables
- 1 whole red pepper cut into 2 inch pieces
- 1 whole yellow pepper cut into 2 inch pieces
- 1 whole red onion cut into eighths
- 2 cups cherry tomatoes
- ½ cup artichoke hearts
- 1 whole lemon cut into wedges
- 2 cloves garlic crushed
- ¼ cup olive oil
- 1 ½ tablespoon balsamic vinegar
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon chopped fresh basil
- ⅔ cup kalamata olives
- ¼ cup chopped feta omit for Paleo/Whole30
Chicken
- 2 large chicken breasts cut in half
- 4 whole chicken thighs
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
- In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour ⅓ of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
- After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure it's no longer pink. Sprinkle with basil and serve.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 30IUVitamin C: 50mgCalcium: 150mgIron: 3mg
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