Conner Family Recipes

Sheet Pan Greek Chicken

Name: Sheet Pan Greek Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Sheet Pan
Ingredients: Finely grated zest of 2 medium lemons (about 2 tablespoons); 5 tablespoons freshly squeezed lemon juice, divided; 2 cloves garlic, minced; 5 tablespoons olive oil, divided; 2 teaspoons dried oregano; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon paprika; 1/2 teaspoon freshly ground black pepper, divided; 2 pounds bone-in, skin-on chicken thighs (about 6); 12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced; 2 cups grape or cherry tomatoes (about 9 ounces); 1 medium red onion, halved and sliced into 1/2-inch pieces; 4 ounces feta cheese, broken into large crumbles; 1/2 cup pitted olives, such as kalamata (optional); Finely chopped fresh dill or parsley leaves, for garnish (optional)

Chicken

Greek

Sheet Pan

6 servings

porciones

15 minutes

tiempo activo

55 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

Finely grated zest of 2 medium lemons (about 2 tablespoons)

5 tablespoons freshly squeezed lemon juice, divided

2 cloves garlic, minced

5 tablespoons olive oil, divided

2 teaspoons dried oregano

1 1/2 teaspoons kosher salt, divided

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper, divided

2 pounds bone-in, skin-on chicken thighs (about 6)

12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced

2 cups grape or cherry tomatoes (about 9 ounces)

1 medium red onion, halved and sliced into 1/2-inch pieces

4 ounces feta cheese, broken into large crumbles

1/2 cup pitted olives, such as kalamata (optional)

Finely chopped fresh dill or parsley leaves, for garnish (optional)

Instrucciones

Step 1

Stir the finely grated zest of 2 medium lemons, 2 tablespoons of the lemon juice, 2 minced garlic cloves, 3 tablespoons of the olive oil, 2 teaspoons dried oregano, 1 teaspoon of the kosher salt, 1 teaspoon paprika, and 1/4 teaspoon of the black pepper together in a large bowl.

Step 2

Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Add to the bowl and rub all over with the lemon mixture, working it gently under the skin. Let sit and marinate at room temperature while you heat the oven and prepare the vegetables.

Step 3

Heat the oven to 425℉.

Step 4

Toss 12 ounces thinly sliced small Yukon Gold potatoes, 2 cups grape tomatoes, 1 sliced medium red onion, 4 ounces crumbled feta cheese, 1/2 cup pitted olives if using, the remaining 2 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together on a rimmed baking sheet. Arrange into an even layer.

Step 5

Nestle the chicken skin-side up into the vegetables. Roast until the chicken registers at least 165ºF on an instant-read thermometer and the potatoes are tender, 35 to 40 minutes. Garnish with finely chopped fresh dill if desired.

Nutrición

Tamaño de la Porción

Serves 6

Calorías

562 cal

Grasa Total

41.9 g

Grasa Saturada

11.2 g

Grasa No Saturada

0.0 g

Grasa Trans

Colesterol

0 mg

Sodio

765.4 mg

Carbohidratos Totales

17.1 g

Fibra Dietética

2.6 g

Azúcares Totales

2.8 g

Proteína

29.7 g