Easy Dinner Tonight: Sheet Pan Greek Chicken + Tutorial!

3 years ago
This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.

I'm dreaming right now of Greece... sunbaked sandy beaches, lapis blue ocean waters and the air subtly scented with wild oregano. Corfu, Greece

That magical trip is on hold until I get my 4 kids out of college, so for now I’m happily making do with this delicious and easy to make Sheet Pan Greek Chicken.

This gluten-free recipe is loaded with the flavors of the Mediterranean, like oregano, lemons, artichokes and pine nuts. The red bell pepper adds color and crunch and the feta adds a subtle tangy saltiness. Dinner can be ready in a little more than 30 minutes!

Sheet Pan Dinners are especially wonderful because everything is blended together in one pan, so cleanup is a quick and easy.

 I threw in some pitted Kalamata olives because they’ve got an interesting (but mild!) umami taste... but you can always leave them out.

Let this dish carry you to the  Mediterranean...  it’s the next best thing to being in Santorini... (well, kinda!).  

Sheet Pan Greek Chicken Sheet Pan Greek Chicken Mama's High Strung

prep: 15 minutes

cook: 30 minutes

you’ll need...

1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces

1 can (14 ounces) artichoke hearts (can be halved or quartered), drained

1 cup chopped onion

1 cup diced red pepper

2 lemons cut in quarters or slices ¼ cup pine nuts (optional)

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons dried oregano

1 teaspoon ground black pepper

½ cup Kalamata olives (optional)

8 ounces feta cheese, cut into ½-inch pieces or crumbled

½ cup fresh oregano or mint leaves (optional)

salt to taste

let’s get to it...

Move oven rack to center. Heat oven to 425°F.

Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.

Drizzle olive oil over meat and vegetables.

Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).

Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through.

Remove from oven and garnish with fresh oregano or mint leaves if desired.

 

  Sheet Pan Greek Chicken - Mama's High Strung

Sheet Pan Greek Chicken Tutorial

1. you’ll need... 1½ pounds boneless skinless chicken thighs; 1 can (14 ounces) artichoke hearts (can be halved or quartered), drained; 1 cup chopped onion; 1 cup diced red pepper; 2 lemons cut in quarters or slices; ¼ cup pine nuts (optional); 4 cloves garlic minced; 2 tablespoons olive oil; 2 tablespoons dried oregano; 1 teaspoon ground black pepper; ½ cup Kalamata olives (optional); 8 ounces feta cheese; ½ cup fresh oregano or mint leaves (optional); salt to taste.

Sheet Pan Greek Chicken Mama's High Strung

2. Move oven rack to center. Heat oven to 425°F. Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.

Sheet Pan Greek Chicken Mama's High Strung

  3. Drizzle olive oil over meat and vegetables.

Sheet Pan Greek Chicken Mama's High Strung

4. Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).

Sheet Pan Greek Chicken Mama's High Strung

5. Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through. Remove from oven and garnish with fresh oregano or mint leaves if desired.

 
Read more on my website: http://www.mamashighstrung.com
Or send your comments to: mama@mamashighstrung.com

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