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Steph @ Life Bites Kitchen

Greek Chicken Sheet Pan Meal

Delicious One Pan Greek Sheet Pan dinner that allows the chicken to marinade while the potatoes start their cooking process.
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Prep Time 8 minutes
Cook Time 20 minutes
Servings: 5
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken
  • 2 lbs of boneless skinless chicken thighs
  • 1/4 cup avocado or vegetable oil
  • 2 Tbsp melted butter
  • 1/4 cup fresh lemon juice juice of one large lemon
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
Roasted Baby Potatoes
  • 1.5 baby potatoes
  • 2 Tbsp avocado oil
  • 1/2 tsp salt
  • cracked black pepper to taste
  • 1/4 tsp ground paprika
  • 1/4 tsp onion powder
Blistered Tomatoes
  • 1/2 pint grape tomatoes
  • 1 Tbsp avocado oil
  • salt to taste

Equipment

  • Meat Thermometer optional

Method
 

Prep & marinate chicken thighs
  1. Preheat oven to 400 degrees.
  2. Place chicken thighs in a glass bowl or Ziploc bag.
  3. Add the remaining ingredients for the Greek chicken in a bowl, and whisk.
  4. Pour marinade over the chicken thighs, cover, and place in fridge.
Partially bake potatoes.
  1. Place potatoes in a bowl, coat with oil and stir. Sprinkle seasonings on the potatoes, and stir again.
  2. Add the potatoes to a sheet pan, ensuring there is air between the potatoes. Roast for 15 minutes while the chicken marinates.
Prep Tomatoes and Finish Meal
  1. In the meantime, place the tomatoes in the same bowl you used for the potatoes. Coat in oil and a sprinkle of salt. Taste a tomato to check saltiness. Set to the side.
  2. When the potatoes have baked for 15 minutes, pull out the pan, and push the potatoes to the side. Pour the tomatoes on top of the potatoes, and nestle them in between so the veggies are in one layer.
  3. Uncover thighs. Gently blot the thigh on a paper towel, then place on the hot sheet pan. Make sure there is at least a little air between the chicken thighs. They will shrink as they cook, so just make sure they are in one layer.
  4. Bake for 20-25 minutes or until the internal temperature of the chicken reaches at least 165 degrees. Let the chicken rest for 5 minutes before cutting.

Notes

I use the Meater meat thermometer. https://amzn.to/3N7QBrV

*Please consult your health professional for health and nutritional advice.

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