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Greek Chicken Sheet Pan Supper

MARINADE INGREDIENTS
 3 tbsp olive oil
 2 tbsp lemon juice
 4 garlic cloves minced
 ½ tsp salt
 ¼ tsp pepper
 2 tsp paprika
 2 tsp dried oregano
INGREDIENTS FOR VEGGIES/CHICKEN
 4 Chicken breasts, boneless
 2 bell peppers, sliced thickly
 1 red onion, cut into 8 wedges
 8-10 whole garlic cloves
 1 lb smallish red or yellow potatoes, quartered
 ¼ cup crumbled Feta
 1 whole lemon, cut into 4 slices
DIRECTIONS:
1

Preheat oven to 400 degrees

2

Combine all marinade ingredients in a small bowl.

3

Place sliced veggies on a large sheet pan.

4

Cut chicken pieces into thirds and tuck chicken in and around the vegetables.

5

Pour marinade all over veggies, rubbing onto the chicken.

6

Arrange mixture evenly, nestling lemons around sheet pan.

7

Roast in oven for 35-40 minutes until veggies are slightly brown and chicken is cooked throughout.

8

Squeeze baked lemons over cooked dish. Sprinkle with crumbled feta and kalamata olives.

9

Plate and Enjoy!!