Greek Chicken Sheet Pan (Edit recipe)

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This Greek Chicken Sheet Pan dinner is full of protein, veggies and healthy fats made all on one pan! Bursting with flavor from the artichokes, Kalamata olives, peppers, Brussels and sweet tomatoes. Topped with the easiest Greek dressing. This is another winner winner chicken dinner!

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4-6

Ingredients

6 whole skin on Chicken Thigh
1 whole Red Bell Pepper, sliced thin
1 lb Brussels Sprouts, trimmed & cut in half
14 oz Artichoke Hearts, packed in water & drained
2 cups Grape Tomatoes, or cherry tomatoes
1 cup Kalamata Olives
1 lb Baby Potatoes, cut in half

dressing

0.666 cup Extra Virgin Olive Oil
0.5 cup Red Wine Vinegar
2 cloves Garlic, minced
0.5 tsp dried Oregano
0.5 tsp dried Basil
1 tsp Salt
0.5 tsp Black Pepper
1 Tbsp Dijon Mustard

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all dressing ingredients in a jar and shake well
Marinate chicken in about 1/2 cup of the dressing for several hours or overnight
Preheat oven to 350 & line a large rimmed pan with parchment paper
Place Brussels, potatoes, peppers & lemon slices in a bowl & add 1/4 cup of the dressing, tossing to coat
Place veggies & chicken on pan
Roast 45 minutes
Add tomatoes, olives, artichokes & remaining dressing to pan
Roast another 15 mins or until Brussels & potatoes are fork tender
Enjoy!

Notes

you can also use a bottle of Greek dressing like Primal Kitchen. Just be sure to check the ingredients.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	815
Fat:	63 g
Carbohydrates:	31 g
Protein:	34 g
Cholesterol:	143 g
Sodium:	818 mg
Fiber:	6 g
Sugars:	4 g
Calculated for total recipe.