Greek Sheet Pan Chicken Dinner



3 tbsp lemon olive oil or regular EVOO

2 tbsp lemon juice

4 cloves garlic minced

1/2 tsp salt

1/4 tsp pepper

2 tsps smoked paprika

2 tsps oregano or 1 tbsp fresh


4 chicken breasts skinless & boneless

2 red bell peppers thickly sliced

1 red onion cut into 8 wedges

8-10 whole garlic cloves

1 pound baby mixed color potatoes quartered

2 large lemons thinly sliced

1/2 cup crumbled Feta

1/4 cup kalamata olives seeded

salt & pepper to taste


6 cups Romaine lettuce heart chopped

drizzle EVOO (lemon flavored is nice)


Preheat oven to 400 degrees.

Combine all marinade ingredients in small jar & shake well to combine.

Slice chicken breasts into pieces about 1½” thick.

Spread peppers, potatoes, onions, lemon slices & garlic on large sheet pan. Nestle the chicken pieces in & around the veggies.

Pour all the marinade evenly over the sheet pan ingredients and rub into chicken.

Place in oven and roast for 30-35 minutes or until veggies are slightly brown and chicken reaches 165 degrees.

Remove from oven, season with salt & pepper.
Sprinkle with crumbled feta and kalamata olives.

To serve, place a substantial pile of salad in the center of each dinner plate. Top with a generous portion of the roasted veggies and chicken.


July 4, 2017 Dinner Party - Vestwebers, Benkelmans, Janaseks, Boleys