Sheet Pan Greek Chicken
Capture awesome flavors with just a few ingredients. I love how the potatoes soak up all the olive oil and lemon and become super flavorful! Fresh oregano is a wonderful garnish and great substitute for dried if you have any!
What you will need
1 Lb Small Potatoes
5 cloves Garlic
1 Tbsp Dried Oregano
1 cup Pitted Kalamata Olives
1 1/2 lbs Boneless Skinless Chicken Thighs
1/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 cup Crumbled Feta(Nutritional facts 273 calories, 13.49 g fat, 30.38 g carbohydrates, 11.84 g protein, 43 mg cholesterol, 1193 mg sodium)
How to cook
Gather and portion ingredients. Clean any excess fat off the chicken.
Set oven to 450 °F
Cut each of the potatoes in half. If you only have large potatoes that is ok just cut them into bite sized pieces.
Add the olive oil, salt, black pepper, and oregano to a large mixing bowl.
Grate the garlic cloves into the bowl or finely mince.
Add the juice of one lemon to the bowl.
Toss in the pitted kalamata olives.
Add the halved potatoes.
Add the chicken to the bowl and toss to coat everything.
Pour the bowl out onto a sheet pan and spread around evenly to avoid much overlap.
Bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 and the potatoes are cooked through. If you like, roast lemon slices along with the chicken or garnish with fresh lemon slices.
Top with crumbled feta!