Greek Chicken Sheet Pan Dinner

 

Greek Style Chicken Sheet Pan Dinner Noreen’s Kitchen

Video taken from the channel: Noreen’s Kitchen


 

Greek chicken tray bake Easy keto sheet pan dinner

Video taken from the channel: Have Butter will Travel


 

Greek Chicken Sheet Pan Dinner

Video taken from the channel: Laughing Spatula


 

One-Pan Lemony Chicken & Potatoes: Classic Greek Food

Video taken from the channel: Dimitra’s Dishes


 

Sheet Pan Greek Chicken and Veggies

Video taken from the channel: The Stay At Home Chef


 

How To Make Greek Sheet Pan Chicken By Rachael

Video taken from the channel: Rachael Ray Show


 

How To Make Greek Sheet Pan Chicken With Feta & Pepperoncini | Rach Cooks At Home

Video taken from the channel: Rachael Ray Show


Place sliced veggies on large sheet pan. Place Chicken in and around the vegetables. Pour marinade all over veggies and rub onto the chicken. Arrange mixture evenly, and nestle sliced lemons around sheet pan.

Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees. Roast chicken and tray of potatoes 45 to 60 minutes until potatoes are crisp and chicken is 160˚F on thermometerand feta chunks are browned. Top with parsley and oregano.

Douse potatoes with juice of roasted lemons and top chicken. Drain the chicken, vegetables and feta cheese chunks and arrange on the baking sheet. Roast until vegetables are tender-crisp and feta browns at edges and chicken is cooked through, 15 to 20 minutes. Char pita over open flame or blister in large skillet or on a griddle. Transfer the chicken to platter or serve from hot pan.

Preheat your oven to 430°F (220°C) (or 390°F (200°C) convection). Place the potatoes on a deep sheet pan and toss them with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1 teaspoon dried thyme and 1/2 teaspoon ground paprika. Add the vegetables and chicken pieces, then toss everything with the remaining seasoning. This Sheet Pan Greek Chicken Recipe is the PERFECT healthy, quick and easy weeknight meal! Loaded with tender chicken, vegetables, and a tangy herb marinade.

10 minute prep time. 15 minute cook time! Yummy, quick, easy, healthy deliciousness comin’ at ya! Who’s ready for some Sheet Pan Greek Chicken?!Sheet pan dinners are the hero of the night on busy nights because they’re easy to put together, fast and don’t leave a messy clean up.

This Greek sheet pan chicken breast recipe is also amazing for speedy meal prep. Double the recipe by using a second sheet pan, and then add straight to food storage containers for a healthy lunch the next day. Greek Chicken Sheet Pan Dinner with Green Beans and Feta!

This Mediterranean-inspired dish will have your mouth watering with garlic, green beans, diced tomatoes, baby yellow potatoes, lemon juice and feta cheese. (This post may contain affiliate links; read our disclosure here). What are your thoughts on sheet pan dinners?��. This one-pan Greek chicken is roasted on a sheet pan with potatoes and green beans. “Probably the best tasting chicken I ever made,” says Marcelle Broussard. “The chicken.

Add chicken, sauce, and broth to the baking pan Arrange the chicken pieces in the baking dish or pan. Pour the lemon garlic sauce evenly all over the chicken and potatoes. Arrange lemon slices on top. Combine the simplicity of a sheet pan dinner with the classic comfort of chicken Parmesan in this simple weeknight recipe.

Clever use of aluminum to “wall” off certain ingredients helps you cook everything properly without dirtying multiple pots and pans.

List of related literature:

When ready to cook, fill the baking dish with just enough water to cover the chicken breasts, place in the oven, and bake for 20 to 25 minutes, or until the chicken is cooked through.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Stir the chicken and reserved onions into the sauce, along with the cilantro and parsley (You can make the chicken and sauce up to 1 day ahead and keep it covered and refrigerated) Center a rack in the oven and preheat the oven to 4oo degrees F. Line a baking sheet with foil.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Put in a baking dish, cover loosely with lightly oiled waxed paper (which should sit inside the dish and directly on the chicken pieces). and bake for 8 to 10 minutes or until the chicken pieces are just cooked through.

“Madhur Jaffrey's Quick & Easy Indian Cooking” by Madhur Jaffrey, Noel Barnhurst
from Madhur Jaffrey’s Quick & Easy Indian Cooking
by Madhur Jaffrey, Noel Barnhurst
Chronicle Books, 2007

TOSS the chicken, garlic, rosemary, oil, lemon zest and quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Heat the oven to 350°F. Butter a 3-quart baking dish or gratin dish, or rub with olive oil, and place on a half-sheet pan.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Once oven has come to temperature, place 1 cup water in bottom of baking sheet and continue to roast until entire chicken skin is browned and crisp, breast registers 160 degrees, and thighs register 175 degrees, about 20 minutes, rotating baking sheet halfway through roasting.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

When you are ready to cook, assemble two sheets of greaseproof, plenty of silver foil and a shallow oven dish, or baking sheet with raised edges, in case the juices from the meat leak out.

“Charcuterie and French Pork Cookery” by Jane Grigson
from Charcuterie and French Pork Cookery
by Jane Grigson
Grub Street Publishing, 2008

FOR THE CHICKEN: Preheat the oven to 375°F. Drizzle the olive oil and a pinch of salt and pepper over the garlic head, and wrap it in aluminum foil.

“Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!” by Jillian Michaels, Mariska van Aalst, Christine Darwin
from Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!
by Jillian Michaels, Mariska van Aalst, Christine Darwin
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Season both sides with a generous pinch of salt and pepper, and cook skin side up for 45 minutes in the oven, or until the internal temperature reaches 155°F. Remove from oven and allow to rest 10 minutes before eating.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

For a 3½ lb. roasting chicken (2¾ lb. dressed and drawn weight) the other ingredients are a half dozen each of dried fennel stalks and whole bayleaves; 4 to 6 oz. mild, cooked ham in one piece; 2 or 3 garlic cloves; a strip of lemon peel; 2 oz. butter; a half dozen whole black peppercorns.

“Spices, Salt and Aromatics in the English Kitchen” by Elizabeth David
from Spices, Salt and Aromatics in the English Kitchen
by Elizabeth David
Grub Street Publishing, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

Alexia[email protected]

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44 comments

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  • Blanch the potato wedges for 10 minutes in salted boiling water, drain then make the rest of dish and pop it in the oven, it will cook in half the time.

  • Exquisite Dimitra.. Love Greek food, love Greek people, visited Greece several times.. Know a. LOT about your culture and civilization.. Your warmth as well.. So much similar to us (EGYPTIAN). Your dish(es) are nostalgic to me SAGHAPIMOO ❤️❤️

  • MMMMMMM…roasted lemons squeezed over greek food is amazing. Will have to try your sheet pan dinner soon (with the addition of roasted lemon over top):)

  • I JUST made this tonight exactly like you said to do it. It may be the absolute, no it IS the ABSOLUTELY best lemon chicken and potato recipe I’ve made! I’m sharing it with all of my Pampered Chef friends. The word that comes to mind with the flavor is “deep” and I’ve never used that word to describe a flavor! Love your channel…I think I discovered you when I was looking for galaktoboureko recipe. I would post a picture if I could!

  • I’m so chuffed that u r doing these video’s, as I’m in the UK and we don’t get ur normal show over here. They sometimes show ur 30 minute meals which I love. So being able 2 watch u daily is brilliant. Thank you and stay safe x

  • I made this dish tonight and it was absolutely amazing loved it!I think I needed a little more sauce though!!! Brought me back to when I worked in a Greek restaurant in NY since then I haven’t had any good Greek meals until I started watching your videos!! I have made many of your dishes and the Gyro is amazing too! Love watching and learning just made your Apple strudel last week too! So yummy thanks for all your wonderful recipes!!

  • Great content my dear but would you please do me a small favor and slow your speech down a bit? Thank you in advancepeace and gods blessings

  • I will always enjoy your cooking very much and always taste great as well. Just like Lebanese Cuisine, Iranian and many more as well just like I would always enjoy the Greek food whilst it’s always indeed the best ever. I love your cooking Habibi XXX

  • Definitely one to try. Looks delicious. But also Dimitra, my sister has a request. This is a pastry called Varkoules, which they sell in pastry shops in Cyprus. The bottom is shaped like a boat made of pastry, and it’s filled with various nuts, almonds, etc. They still sell it in Nicosia, as my cousin brought it to my sister on a recent visit to London. Would you have the recipe for it? Thanks.

  • Omg!!!! I made this tonight.. like over 20 plus legs tray… it was so loved by adults and children… I had to say THank you �� thank you. God bless you and your family. Although I did add ground onion powder to it ��

  • I made this earlier this week and it was delicious and so easy to make. I only had an hour to let it sit in the marinade but it did not lack in flavor at all. My family loved it!

  • Funny about sharing a brain with your hubby because myself and my hubby always joke on saying that we share a brain cell and when one of us is having a dopey day then other has the brain cell that day.  Nice recipe! Linda (UK)

  • I will use this recipe, but I will marinate it for three days. Then I will put it in the oven. You can marinate chicken for three days.������

  • Thanks for this, It looks sooo yummy and easy, and I love Greek flavours, they’re the best! Will make it this week. I’ve recently signed up to your newsletter and really enjoy all your stories and recipes, thanks for sharing! I’ve started ‘trying’ to go Keto very recently and am so happy I’ve come across your site, all your yummy recipes really help me on my journey ����

  • Beautiful recipe. Going to make this in my meal prep over the weekend. Your family is very blessed to have all of the love you put into your cooking!!!!

  • So I made two separate ones, one with lemon, one with everything but the lemon and just added red and green peppers and it was still so good-wish I could post a pic! Thanks xo

  • I should have watched your video before I went to the grocery store because I did not buy real lemons. Your recipe said fresh lemon juice, I misunderstood and bought lemon juice.

  • I absolutely ADORE roasted broccoli-I have become so spoiled to it I will hardly have it any other way! This looks delicious; will definitely have to make it next week.:)

  • THIS DISH IS SIMPLE TO MAKE AND TASTES DIVINE! My wife, however, only eats breast meat and the first time I tried this, her meat was too dry. So the next time I made it, I followed Dimitra’s instructions but then before it hit the oven, I pulled out the breast meat and set it aside for 15 minutes while everything else had a head-start cooking. I then added it back to the dish and the breast meat was perfectly cooked, moist, and delicious!

  • I made this for my hubby tonight, and he was really skeptical at first, since I’ve made things like this in a casserole dish and it didn’t turn out well, but he absolutely loved it and said it was one of the best dishes I’ve ever cooked!!!!  I never would have thought to put the broccoli & cauliflower on the pan, but they were the best part!!Thanks for the great ideas God Bless from Canada!!!

  • Έτσι Δήμητρα! Πρώτα απόλα την παπάρα στη σάλτσα!!
    Αυτή είναι πραγματική ελληνική συνταγή, χωρίς μπαχαρικά που λένε οι περισσότεροι ότι χρησιμοποιούμε!!

  • I SWITCH FROM OREGANO TO ROSEMARY, DEPENDING ON THE NATIONALITY OF THE RECIPE. FOR
    PORTUGUESE, IT MUST BE ROSEMARY. I LOVE LEMON CHICKEN/POTATOES, GREEK STYLE,
    ESPECIALLY, FOR A CHRISTMAS BRUNCH!

  • This came up in my feed the other day and I was intrigued so I went out and got the ingredients this morning. 100000%% amazing! Thank you so much for this video!!! Those are some of the best potatoes I’ve ever made in my life. Going to see what else is on your channel that I might try making.

  • Oh, yummy. I am so with you Erica, I really dislike having to touch raw chicken or meat, even picking it up in the packaging at the shops, eewwww! Thanks for another great recipe.:)

  • I just found this video & simply love Greek food. I am going to make this dish & subscribe. Will be learning to make some lovely Greek dishes. Thank you Dimritra.

  • I made this as directed and my husband just raved about it. I did cook it on convection setting which gave it the chicken a beautiful color w/o adding paprika. Yum! Thanks for sharing this!

  • I am loving your sheet pan series! I cook one similar to this with greek marinated pork but watching your version gives me a few new ideas.

  • My husband adores this, having never liked chicken to much before. All your recipes are wonderful. They all work out well and Greek cooking has been a great new skill I have learned during our UK lockdown. We all love it and you are doing a fine job.

  • Noreen, I’ve been watching your channel for several months now and this is the first thing you’ve made that’s made me think “OK, I absolutely need to make this right now.” This is going to be Sunday dinner in my house this week.

  • your food looks amazing i grew up with alot of this greek food as my mom is greek i never understood why people use dark meat i always prefer white meat thats just me yassoo koukla:)

  • Delicious! Made it tonight and it will now be in regular rotation for dinner. Easy to put together. Great flavor combos. I was fortunate to find drumsticks with thigh attached so I had the best of both cuts. Thank you for this great recipe!

  • I have to do this recipie twice a week!!! Because all my family and friends love them sooo much!! Its absolutly great!! Faboulous!! Amazing and what you all have for words in english!! Greetings from switzerland!! We all love it!!

  • This came up as a suggestion. As is, it looks wonderful. And I cant leave anything alone. Forgive me. I want to change the marinade to oil, Fish Sauce, and Lime juice. And for the main putting together… Thai Basil.

  • omg thanks so much for this video I made this for dinner tonight instead of carrots I used mushrooms I came out so good definitely going to do still again love all your videos

  • Absolutely LOVE your show from Home!!!! You and John are so fun! Somehow makes you and the recipes more real no assistants prepping! Love seeing you two cooking and enjoying each other in your home. Rachel love your more natural and relaxed look!!! I’m currently an upstate New Yorker (Syracuse area), born and raised in NYC/Long Island, vacationed in the Catskills and visit family in Albany and Saratoga often! Have ordered from Oscars after your endorsement fabulous Ham! Hope you keep doing at least some of your shows from home even after the Covid19 virus is a distant memory!!!! Happy Cooking!!! Stay Safe and Healthy!!! Jan Powell

  • And I thought the other one looked great, Now I am going to the store tomorrow morning… Its what for supper Wednesday! Thanks…

  • I made this last night and my husband said it has great flavor he never says that. My family loved it! Going in my meal rotation. If your reading this you have got to try it. I used chicken legs..Thank You Noreen and Rick

  • I like watching you sample you food. I’m not sure why this is a Greek food but is is called a Greek recipe. I learned it many years ago when I was in school. I was at a friend of mine at her house. Her mom had fixed this for their supper. I was invited to have some supper with them. It is truly so good. So I started making it my self. My family loved it as much as I did. There was one thi g that I had to get at the store was the oil. As a child and growing up, my family use lard or the grease from. Fried fat meat or bacon. Well I went to the store and got the oil and I tried the recipe. It was so good and I made it for my own family. The one that I did do is I added a couple of cut in half boneless chicken breast. I like the white meat. So I made that my own meal. There was a lot of us. There was 6 kids and 31 adults. My dad would never try anything like that. He was so simple and would never venture outside of his beans potatoes and macaroni. Well greens and biscutes. He is still living and still like that. Thanks so much for sharing your recipe.

  • How do you turn your veggies and potatoes over with the chicken breasts on top though? Especially the potatoes. That’s the thing that would annoy me, but this is a great one pan meal

  • This is my kinda dish, simple, easy and delicious! I’m like you Noreen, people figure out NOT to eat the seeds!! LOL Great recipe!

  • I made this dish for lunch yesterday. I left the cumin out and used oregano, thyme, rosemary, sage, lemon pepper, seasoned salt and paprika. I also added spinach. Omg, it was soooo good �� I’ll definitely make it again.

  • I love Rachael Ray but I swear the kitchen sink would be full of pots and pans if she heated a can of Chef Boiardee spaghetti and meatballs.

  • Love sheet pan dinners.I do a “drunken chicken” version.Potatoes,onion,garlic cloves,drumsticks..half way through cooking time,a good glug of beer.Potatoes roast lovely.LOVE your channel.Noreen:)

  • I pick up my Zaycon chicken next week, and I’ve been racking my brain on different ways to store/can/freeze/cook all that chicken. Thanks for this idea! I’m going to break-out my kitchen aide meat grinder too…know any good ground chicken recipes?