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.

 


Vietnamese Beef Stew

July9

I know what you’re thinking: “A stew. Really? When it’s so hot and muggy?”

Mama's High Strung- Vietnamese Beef Stew Yes… because this Vietnamese Beef Stew proves that it IS possible for a stew to be light, and, dare I say it, refreshing.

It’s the star anise and cinnamon combination that lifts this stew above the ordinary and gives it a playful summery flavor. Simmering it for hours tenderizes an otherwise tough cut of meat and allows the flavors to deepen and develop.

My inspiration for this stew comes from a similar dish I devoured at James Beard Award-winning Chef Chris Shepherd’s restaurant, Underbelly, in Houston.

I prepared this recipe on top of the stove in my Pauli Cookware. You can also cook it in a crockpot, so that after being out of the house all day enjoying summer, you’ll have a great dinner waiting for you at home!

Star anise is a key ingredient in this dish… read more about it in my post “What is Star Anise?”
Here’s another delicious dish I think you’ll enjoy… Seafood Cioppino.


Chilled Dilled Cucumber Gazpacho

June19

Summer soups should be cool and bright, with just enough bite to keep them interesting… kind of like my friends.Chilled Dilled Cucumber Gazpacho

A really good gazpacho is like this, too…full of flavor, but light enough to be refreshing. This is the time of year when we don’t want to have what we eat weighing us down.

What’s gazpacho? Well, it’s usually a chilled, somewhat spicy tomato-based soup from Spain. It’s served with chopped fresh vegetables like cucumbers and onions on the side, so you can add what you like to the soup.

This gazpacho is made with cucumbers (lots of them), grapes and garlic. I use really good extra virgin olive oil and sherry vinegar… both of which are traditionally used in a gazpacho.

Oh, I also added a little bit of dill because I like the way it gently bounces off the cucumbers and grapes. Sprinkle in a little salt, put it all in a blender and you’ve created enchantment again: Chilled Dilled Cucumber Soup.

Cool and bright… with a little bit of bite. Just like you.

 

 

Gadget Tree: What in the Heck is This?

April20

Maureen asks: My son has been chasing his sister around the kitchen with this thing. I don’t even know where it came from. What is it and will I ever use it?

Kudos to your son for being so inventive! My kids were never that clever (but they also knew Mama wouldn’t take too kindly to them “playing” with her kitchen tools).

You’ve got a butter curler, Maureen. It’s used to carve butter into curls and other fancy-do shapes, especially for elegant dinner parties.

Back in the day, a big newlywed gift was a set of “garnishing” tools: a butter curler, lemon zester, melon baller, apple corer and peeler. Carved butter garnishes at the table can add an elegant look, and many restaurants use butter curlers for just that purpose.Butter Curls

Butter curlers were easier to use when butter came in 1-pound blocks, instead of ¼-pound sticks, but if you follow a couple of steps, you can still put one to good use:
1. Make sure the butter is chilled… but not TOO cold or frozen. If it is too cold, the curls will flake or break.
2. Slowly drag the blade across the top of the butter with a little pressure until it curls. By varying the pressure you can get thick or thin curls, balls and other designs.

Maureen, your curler is made of stainless steel with a plastic handle, so you can put it in the dishwasher.

This weekend, surprise the fam and create enchantment with little butter curls for their pancakes.

And tell Captain Hook to quit playing with the curler… he’ll put his eye out!

 

posted under Gadget Tree | 4 Comments »

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