Post by Loupy on Aug 23, 2017 22:55:15 GMT -7
SHEET PAN GREEK STYLE CHICKEN
From: Sonia @ thehealthyfoodie.com/sheet-pan-greek-style-chicken/
Juicy pieces of chicken, creamy roasted potatoes, salty kalamata olives and feta cheese, chunks of bell peppers and a few sliced onions, all baked together in a single pan – this is what this Sheet Pan Greek Style Chicken is all about! An all-out fiesta of wholesome ingredients, bold flavors with a touch of exoticism — all taking place in a single pan.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 4-6
Ingredients:
10 boneless, skinless chicken thighs (about 950g | 2lbs total)
(900g) 2 lbs tiny new potatoes, scrubbed and cut in half
1 red bell pepper, cut into chunks
1 medium onion, cut into thick slices
1 cup (150g | 5.3oz) pitted kalamata olives
1-1/2 cup (225g | 8oz) cubed feta cheese
Marinade
½ cup (120ml) extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp grated lemon zest
1 tbsp Dijon mustard
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp dried chives
1-1/2 tsp salt (I use Himalayan salt)
1 tsp onion powder
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp red pepper flakes
Instructions:
Preheat your oven to 475°F
Place the potatoes in a saucepan and cover them with salted water; bring to a boil and cook until about half way done, 5 to 6 minutes.
Drain and set aside to cool.
Meanwhile, make the marinade: combine all the ingredients together in a glass measuring cup and whisk vigorously until well combined.
Place the chicken, blanched potatoes, red bell pepper and onion on a 18" x 26" baking sheet lined with parchment paper
Drizzle with marinade and toss until all the ingredients are evenly coated.
Cook in the preheated oven for 15 minutes, then add the olives and feta cheese, set the oven to broil and continue cooking for another 8 to 10 minutes or until the cheese starts to turn golden around the edge and the chicken and potatoes are nicely browned.
Serve immediately, garnished with a few sprigs of fresh thyme if desired.
From: Sonia @ thehealthyfoodie.com/sheet-pan-greek-style-chicken/
Juicy pieces of chicken, creamy roasted potatoes, salty kalamata olives and feta cheese, chunks of bell peppers and a few sliced onions, all baked together in a single pan – this is what this Sheet Pan Greek Style Chicken is all about! An all-out fiesta of wholesome ingredients, bold flavors with a touch of exoticism — all taking place in a single pan.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 4-6
Ingredients:
10 boneless, skinless chicken thighs (about 950g | 2lbs total)
(900g) 2 lbs tiny new potatoes, scrubbed and cut in half
1 red bell pepper, cut into chunks
1 medium onion, cut into thick slices
1 cup (150g | 5.3oz) pitted kalamata olives
1-1/2 cup (225g | 8oz) cubed feta cheese
Marinade
½ cup (120ml) extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp grated lemon zest
1 tbsp Dijon mustard
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp dried chives
1-1/2 tsp salt (I use Himalayan salt)
1 tsp onion powder
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp red pepper flakes
Instructions:
Preheat your oven to 475°F
Place the potatoes in a saucepan and cover them with salted water; bring to a boil and cook until about half way done, 5 to 6 minutes.
Drain and set aside to cool.
Meanwhile, make the marinade: combine all the ingredients together in a glass measuring cup and whisk vigorously until well combined.
Place the chicken, blanched potatoes, red bell pepper and onion on a 18" x 26" baking sheet lined with parchment paper
Drizzle with marinade and toss until all the ingredients are evenly coated.
Cook in the preheated oven for 15 minutes, then add the olives and feta cheese, set the oven to broil and continue cooking for another 8 to 10 minutes or until the cheese starts to turn golden around the edge and the chicken and potatoes are nicely browned.
Serve immediately, garnished with a few sprigs of fresh thyme if desired.
