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Greek Sheet Pan Chicken Dinner

An easy one pan dinner that his healthy, fast and super yummy!  
Course lunch, Main Course, Salad
Cuisine Greek
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 492kcal
Author Kathi & Rachel

Ingredients

Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons oregano, dried or 1 tablespoon fresh

For Veggies and Chicken

  • 4 boneless chicken breasts
  • 2 red peppers, sliced
  • 1 thick sliced red onion
  • 8-10 whole garlic cloves
  • 1 pound small potatoes halved
  • 1/4 cup crumbled Feta
  • 1/4 cup kalamata olives
  • 2 whole lemons cut in half

Instructions

  • Preheat oven to 400 degrees
  • Combine all marinade ingredients in small bowl.
  • 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.    
  • Squeeze baked lemons over cooked dish. Sprinkle with crumbled feta and kalamata olives.

Nutrition

Serving: 4g | Calories: 492kcal | Carbohydrates: 31.9g | Protein: 41.8g | Fat: 29.6g | Saturated Fat: 7.6g | Cholesterol: 119mg | Sodium: 554mg | Fiber: 5.4g | Sugar: 5.5g