Easy Sheet Pan Greek Chicken + Tutorial!

April1

Ahh, Greece… sunbaked sandy beaches, lapis blue ocean waters and the air subtly scented with wild oregano. Yes, I’m dreaming right now…

Corfu, Greece

I’ve always wanted to visit Greece, but until I can make that magical trip, I’m happily making do with this delicious and easy to make Sheet Pan Greek Chicken.

I shared my recipe for Sheet Pan Moroccan Chicken earlier this year, so you know that dinner can be ready in a little more than 30 minutes. Sheet Pan Dinners are especially wonderful because everything is blended together in one pan, so cleanup is a quick and easy.

This Sheet Pan Greek Chicken is loaded with the flavors of the Mediterranean, like oregano, lemons, artichokes and pine nuts. The red bell pepper adds color and crunch and the feta adds a subtle tangy saltiness. You can print the gluten-free recipe… and scroll down for the tutorial.

I threw in some pitted Kalamata olives because they’ve got an interesting (but mild!) umami taste… but you can always leave them out.

If you can’t actually get to Greece…this dish will carry you there. It’s the next best thing to being in Santorini… (well, kinda!).

 

 

Sheet Pan Greek Chicken - Mama's High Strung

Sheet Pan Greek Chicken Tutorial

1. you’ll need… 1½ pounds boneless skinless chicken thighs; 1 can (14 ounces) artichoke hearts (can be halved or quartered), drained; 1 cup chopped onion; 1 cup diced red pepper; 2 lemons cut in quarters or slices; ¼ cup pine nuts (optional); 4 cloves garlic minced; 2 tablespoons olive oil; 2 tablespoons dried oregano; 1 teaspoon ground black pepper; ½ cup Kalamata olives (optional); 8 ounces feta cheese; ½ cup fresh oregano or mint leaves (optional); salt to taste.

Sheet Pan Greek Chicken Mama's High Strung

2. Move oven rack to center. Heat oven to 425°F. Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.

Sheet Pan Greek Chicken Mama's High Strung

 

3. Drizzle olive oil over meat and vegetables.

Sheet Pan Greek Chicken Mama's High Strung

4. Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).

Sheet Pan Greek Chicken Mama's High Strung

5. Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through. Remove from oven and garnish with fresh oregano or mint leaves if desired.

 


Sheet Pan Moroccan Chicken (Tutorial!)

January13

Preparing dinner is even easier when you roast everything on a sheet pan! http://mom.me/food/16952-sheet-pan-moroccan-chicken/Preparing dinner is even easier when you roast everything on a sheet pan… oh, and clean-up is a snap!

This is a great recipe to whip out during the week because you can mix and match the spices based on what you have on hand: Greek (lemon+garlic+oregano), Chinese (ginger+garlic+soysauce) or Italian (basil+garlic+tomatoes). Steam some veggies or make a big salad and voilà! Dinner Dilemma solved.

I like using chicken thighs for sheet pan meals because they won’t dry out in the oven like boneless skinless chicken breasts often do. They’re also less expensive, which is always a plus in my book! Click here for the step-by-step tutorial on how to make the fabulous Sheet Pan Moroccan Chicken.

Tip: Get the kids to help with dinner by letting them peel and section the citrus fruit!

Like this recipe? Here’s more super easy dinner ideas: Easy Ravioli Bake and Island Chicken Drummies.

 



Plated + Served: Easy Oven-Roasted Chicken Breasts

February6

Cold. Cold. Cold. Outside of my house.

Warm. Warm. Warm. Inside of my kitchen.

Turn up the oven and let the intoxicating smell of these Easy Oven-Roasted Chicken Breasts bring the family to the table. Make sure you rub the garlicky paste under the chicken’s skin so it will crisp up and brown beautifully. Watch the time and temperature… you don’t want them dry!

It may be winter outside, but this dish will warm everyone up on the inside!

Plated + Served: Parmesan Chicken Nuggets

November1

Ready… set… GO!

And so we begin another sprint towards the holiday finish line.

Here’s a great recipe to make when you have at least an hour to get dinner ready. Why in the world would Mama offer up a recipe that actually takes more work and more time? Because you are going to freeze half and save the rest for when you are really crashing (like, oh, let’s say, Wednesday, November 21st).

These delicious little crunchy nuggets reheat beautifully and can be served as a meal with a little marinara sauce. Or, stick a toothpick in them and call them an appetizer. Totally kid, teenager, adult friendly… easy.

Don’t worry if your nuggets don’t come out perfect (you’re not McDonald’s). Just make sure you cook them evenly and all the way through. Changing the oil and wiping out the pan is important so they don’t burn or get too dark (like some of mine did).

So put on your running shoes and smile… we’re heading into the holidays, the happiest time of the year! REALLY!

 

« Older Entries

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com