Sheet Pan Greek Chicken and Potatoes

by Courtney Rappe

Sheet Pan Greek Chicken and Potatoes

This is truly a one-dish meal packed full of flavor and one of our favorite week night go-to recipes. If you are not a fan of chicken thighs, substitute chicken breasts instead, but if they are extra large bone-in – cut them in half.  

Prep Time:  20 minutes
Cook Time:  40 minutes
Yields 4 servings

Ingredients:
6 bone-in, skin-on chicken thighs
1 package Fire & Flavor Garlic Herb Chicken Brine
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons fresh oregano (2 teaspoons dried)
2 teaspoons Fire & Flavor Seafood Rub
1 pound small, Yukon Gold potatoes, cut into 1-inch pieces
1 orange bell pepper, sliced
1 small red onion, sliced
1 lemon, thinly sliced
1 cup cherry tomatoes, halved
¼ cup kalamata olives, pitted
6 ounces feta, cubed or crumbled

FIRST  Brine chicken for 30 minutes according to package directions. Remove chicken from brine and pat dry (this can be done up to a day ahead). Preheat oven to 425°F. In a large bowl, toss chicken with olive oil, lemon juice, vinegar, oregano, and Seafood Rub. Add potatoes, peppers, onion, lemon slices, and season with freshly ground black pepper and 1 teaspoon salt.

NEXT  Arrange chicken and potato mixture evenly on a lightly oil, rimmed baking sheet. Roast for about 40 minutes, tossing vegetables halfway through cooking, until meat thermometer inserted in chicken registers 165-170°F.

LAST Arrange tomatoes, olives, and feta around chicken and serve.


This entry was posted in Chicken

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