Sheet Pan Greek Chicken 

prep: 15 minutes

cook: 30 minutes

serves 4 to 6

you’ll need…

1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces

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, cut into ½-inch pieces or crumbled

½ cup fresh oregano or mint leaves (optional)

salt to taste

let’s get to it…

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.

Drizzle olive oil over meat and vegetables.

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

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.

Easy Oven Roasted Chicken Breasts

prep: 10 minutes
cook: 35 to 40 minutes

you’ll need…
2 tablespoons olive oil
1 Tablespoon Italian seasoning
3 garlic cloves, finely minced and mashed
½ teaspoon salt
½ teaspoon cayenne pepper (or paprika if you don’t like it spicy)
4 bone-in, skin on chicken breasts (about 3 ½ pounds)

let’s get to it…
Place oven rack in the middle of the oven. Heat oven to 450°F. Line a baking sheet with foil. Spray with nonstick cooking spray; set aside.
Mix olive oil, Italian seasoning, garlic, salt and cayenne pepper (or paprika) together in a small bowl to form a paste.
Spread half of the paste under the skin of each of the chicken breasts. Rub remaining paste on the skin.
Place chicken breasts on baking sheet. Roast for 35 to 40 minutes, or until cooked through to 165°F.

Cooking know-how: Substitute your favorite seasoning for the Italian seasoning. If your seasoning contains salt, omit the salt in the recipe.

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Parmesan Chicken Nuggets

prep: 30 minutes
cook: 15 to 20 minutes (for all nuggets, cooked in batches)

you’ll need…
2 lbs. boneless, skinless chicken breasts
1 cup flour (seasoned with salt and pepper to taste), divided
2 1/2 cups finely grated Parmesan cheese
1 tablespoon Italian seasoning
3 eggs
2 garlic cloves, finely minced or pushed through a garlic press
½ cup olive oil, divided

let’s get to it…
Preheat the oven to 150°F.
Place a wire rack on a baking sheet lined with paper towels; set aside.
Line a separate baking sheet (or platter) with parchment paper or foil; set aside.
Cut the chicken breasts into 1½ to 2-inch “square” pieces (they won’t be perfect); refrigerate until needed.
Place half of the seasoned flour in a shallow dish or pie plate. Mix the other half of the flour, the Parmesan cheese and Italian seasoning together in a separate shallow dish. Beat the eggs and minced garlic cloves in a third shallow dish.
Dredge a few pieces of chicken (no more than 5 at a time) in the seasoned flour. Shake off the excess and dip in the egg mixture. Shake off the excess and coat with the Parmesan mixture. Place on the baking sheet lined with parchment paper or foil. Proceed as directed until all of the chicken pieces have been dredged, dipped and coated.
Heat ¼ cup of the olive oil in a large (12-inch) skillet on medium high for 30-seconds (the pan will be ready when a drop of egg sizzles). Sauté about ¼ of the coated chicken nuggets for 2 to 3 minutes; turn and cook 2 to 3 minutes longer.
Remove from skillet and place on the wire rack lined with paper towels. Sauté another ¼ of the coated chicken nuggets as directed. Place on the rack with the other cooked nuggets and place in the oven to keep warm.
Remove skillet from heat and CAREFULLY wipe out remaining oil and bits of crusts with a paper towel. Return pan to heat and add remaining ¼ cup olive oil.
Continue cooking remaining nuggets in batches. Place in oven to keep warm while cooking. Serve immediately or cool completely if freezing.

cooking know how: To freeze Parmesan Chicken Nuggets, first cool completely. Line a paper plate with parchment paper or foil and place nuggets on the plate (don’t crowd the plate!). Place remaining nuggets on another plate if necessary. Wrap tightly with plastic wrap and freeze for several hours or overnight. When frozen solid, place nuggets into a gallon-size Ziploc® Freezer Bag. Press all of the air out of the bag and freeze for up to one-month.