Recipe: Greek Chicken Sheet Pan Dinner

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Photo and recipe by @savorynothings.

Tired of cooking the same old weeknight suppers? Meet the sheet pan dinner, aka your new best friend. This technique utilizes just one pan, which you can layer with tin foil for extra easy clean up and yields a complete meal with very minimal effort.

In this version, savorynothings uses Greek flavors to create a fresh and flavorful meal full of vegetables and aromatics in about an hour. Her easy to follow recipe is perfect for mastering this method. Once you have it down, experiment with flavors to come up with your own version (think: Italian-Inspired, Indian-Inspired, or even Asian-inspired).

More from feedfeed: Mediterranean Inspired Cuisine

Recipe

1-2 pounds small waxy potatoes (depending on how much your family eats), peeled and halved
2 tablespoons olive oil
1 teaspoon fine sea salt
2 teaspoons dried thyme
½ teaspoon ground paprika
1 large yellow bell pepper, cut into bite-sized pieces
1 large red bell pepper, cut into bite-sized pieces
2 large red onions, halved and then cut into large chunks
1 pound chicken pieces (I used large chicken wings)
1 medium lemon, sliced
3 ounces black Kalamata olives (or whatever black olives you can find)
3 anchovy filets, torn into pieces (optional)
3 ounces feta cheese, crumbled

More from feedfeed: Easy-Weeknight Dinners

1. Preheat your oven to 430°F (220°C) or 390°F (200°C) convection.

2. Place the potatoes on a deep sheet pan and toss them with 1 tablespoon olive oil, ½ teaspoon sea salt, 1 teaspoon dried thyme and ½ teaspoon ground paprika.

3. Add the vegetables and chicken pieces. Toss everything with the remaining seasoning. Make sure to really rub the seasoning and oil into the chicken, that way you’ll ensure tender meat and a crispy and flavorful skin.
4. Arrange the chicken pieces on top of the vegetables and potatoes and bake in the preheated oven for 20 minutes.

5. Remove the tray from the oven and stick lemon slices in between the chicken pieces. Scatter the olives and anchovy filets on top, if using, and finish baking for another 20 to 25 minutes until the chicken is browned and crispy, and cooked through all the way.

6. Discard the lemon and serve immediately topped with crumbled feta cheese.

Notes:

I do not recommend eating the lemon, as it turns bitter when cooked. It does give the dish a lovely flavor though, so don't leave them out. Just discard them after baking.

We love anchovies, but the recipe turns out just as well without them if you or your kids aren't big fans.

I tried this both in a normal and in a convection oven and the recipe worked well in both. Just note the difference in temperature settings in the recipe. I did find that on the convection setting I had to switch on the grill for the last five minutes to really get the chicken skin to crisp up.

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