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Oregano and garlic seasoned chicken breast with roasted red potatoes finished with a squeeze of fresh lemon juice. This sheet pan is packed with flavor!
Let’s start with the facts – this is the ultimate “meat and potatoes” sheet pan. It’s packed with flavor from garlic, oregano, and sea salt. Then, it’s kicked up a notch with a squeeze of fresh lemon. It’s like fancy “meat and potatoes” and even your most “no way” anti healthy eater is going to love it!
What is Greek Chicken?
Greek chicken is chicken that has been marinated or flavored with spices and herbs often found in the the Greek Cuisine. Greek flavors include garlic, mint, oregano, onion, dill, fennel, and thyme.
Additionally, Greek chicken often includes extra virgin olive oil and fresh lemon zest or juice.
Ingredients needed to make Greek Chicken and Potatoes
- Red potatoes. You can substitute broccoli, brussels sprouts, thick asparagus, or any other fibrous vegetable for a lower carb option!
- Chicken breasts or chicken breast cutlets. I prefer to make my own to save a little dough [$1.99 per pound vs. $4.99 per pound at our local grocer] but if it’s easier to purchase pre-cut, go for it!
- Oregano
- Garlic powder
- Sea salt
- Black pepper
- Extra Virgin Olive Oil [“EVOO”]
- Fresh lemon juice. You can opt for concentrate. Just use about 1/2 tablespoon!
How to make Greek Chicken and Roasted Red Potatoes
- First, place your red potatoes on a parchment lined sheet pan and season with extra virgin olive oil [“EVOO”}, sea salt, and pepper. Place sheet pan into a preheated oven at 400℉ for 10 minutes.
Note: you can swap these out for any low carb fibrous vegetable! - Secondly, combine oregano, garlic powder, sea salt, and black pepper into a small dish. Add EVOO and stir with a spoon to create a paste!
- Remove the potatoes from the oven and move to the sides of the sheet pan, making an open area in the center. Add chicken to the sheet pan.
- Top your chicken with the paste. With your hands [or basting brush], spread the paste to evenly coat the entire chicken breast. Return to the oven for 20 minutes.
- Squeeze fresh lemon juice over the chicken and serve!
- If you really want to take it to the next level, serve potatoes with a drizzle of your favorite ranch dressing!
Sheet Pan January recipes you may have missed
- Lemon-Basil Salmon and Asparagus
- Dijon Chicken and Brussels Sprouts
- Boom Boom [Asian Style] Shrimp and Roasted Peppers
- Fire Roasted Chicken Fajitas
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Greek Chicken and Roasted Red Potatoes [Sheet Pan]
Oregano and garlic seasoned chicken breast with roasted red potatoes finished with a squeeze of fresh lemon juice. This sheet pan is packed with flavor!
- 4 large red potatoes (~3 1/2 pounds*, washed and cubed)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Greek Chicken
- 2 tablespoons oregano
- 2 tablespoons garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 2 large chicken breasts (~2 pounds, butterflied and sliced through into cutlets*)
- 1 large lemon
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Place potatoes onto the sheet pan and toss them in EVOO, salt, and pepper. Bake for 10 minutes. While the potatoes are baking, continue on to the next step.
In a small mixing dish, combine oregano, garlic powder, sea salt, black pepper, and olive oil. Stir to create a paste.
Remove potatoes from the oven. With a kitchen utensil, move potatoes to the edges of the sheet pan, making room in the center. Place chicken onto the sheet pan. Spoon the Greek Paste onto each chicken and evenly spread to coat the entire chicken with your hands or a basting brush.
Return sheet pan to the oven and continue cooking for 20 minutes. Once complete, remove sheet pan from the oven and squeeze lemon juice onto each of the chicken breasts.
*For a lower carb dish, substitute any fibrous vegetable in the red potatoes place.
*May opt for chicken cutlets instead of making your own.
Wholesome Joy 