Title: Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Yield: 4 servings
Cooking time: 40 minutes
Preparation time: 15 minutes
Category: Chicken, Entree
Cuisine: Greek
Source: Half Baked Harvest
Original Page from s:Ingredients
- 1 1/2 pounds boneless chicken breast or thighs
- 1/4 cup olive oil
- juice of 1 lemon + 1 lemon sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh oregano
- 1 tablespoon paprika
- 2 cloves garlic minced or grated
- kosher salt and pepper
- 1 pound russet potatoes, cut into 1 inch chunks
- 1-2 red bell peppers, sliced
- 1 sweet onion, sliced
- [Feta Topping
- 8 ounces feta, cubed
- 1/2 cup oil packed sun-dried tomatoes
- 1/3 cup kalamata olives, pitted]
- tzatziki or yogurt, for serving
Instructions
1. Preheat the oven to 425 degrees F.
2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, bell peppers, and onions and toss with the remaining 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.
3. Meanwhile, combine the feta, sun-dried tomatoes and their oil, and the olives in a bowl. Toss to combine.
4. To serve, top the chicken with the feta mix and tzatziki. Eat!