Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
This Sheet Pan Greek Chicken will always have a special place in my heart. I got this from my aunt several years ago. Now, allow me to share it with you! Just follow these simple steps for they will guide you to perfection. Enjoy!
Ingredients:
¼ c olive oil
½ c artichoke hearts
2 large chicken breasts, cut in half or 4 chicken thighs
1 red pepper cut into 2-inch pieces
1 red onion cut into eighths
2 c cherry tomatoes
1 lemon
1 yellow pepper cut into 2-inch pieces
2 cloves garlic crushed
¼ c chopped feta (omit for Paleo/Whole30)
⅔ c kalamata olives
1 ½ tablespoon balsamic vinegar
2 tablespoons chopped fresh basil
½ teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon pepper
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Scatter the artichoke hearts, red onion slices, lemon wedges, tomatoes, and pepper slices onto a baking sheet.
Add vinegar, olive oil, garlic, oregano, and paprika into a mixing bowl. Stir until well blended.
Add ⅓ of the sauce on top of the veggies and spread it evenly.
Season with salt and pepper, then toss until well coated.
Arrange the chicken over the veggies, then brush each with the sauce.
Place it inside the preheated oven and bake for about 25 minutes.
Remove from the oven, then add the olives, chopped basil, feta, and the rest of the sauce on top.
Bake for another 10 minutes or until done.
Remove from the oven, then garnish with freshly chopped basil.
Let it rest for a few minutes at room temperature to incorporate all the flavours.
Serve and enjoy!
Nutrition Facts:
Calories: 354kcalCarbohydrates: 17gProtein: 27gFat: 20gSodium: 884mgFiber: 5gSugar: 7g
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