Sheet Pan Chicken Souvlaki

One of the easiest, tastiest sheet pan chicken dinners picks up big flavor from a couple of basics in your spice cabinet and takes your tastebuds on a trip to Greece.

You cook the meat on one side while adding the other half while you mix thoroughly with a little lemon juice, white wine vinegar and seasonings. Simply place in the oven or on the grill and serve immediately. I love it served with potatoes and homemade vegetable saute sauce.

Sheet Pan Chicken Souvlaki is an easy recipe to make and the best thing about it is that it is not very expensive. If you are short on time or money, you do not have to worry because there are many inexpensive recipes out there that will help you get the same taste for much less money.

For example, did you know that you could make a delicious meal using leftover veggies? It’s really easy and very economical to do.

All you have to do is to saute the veggies in some oil, add some sauce, then bake it. Sheet Pan Chicken Souvlaki is a very easy recipe to whip up.

You simply saute a couple of pieces of white fish, onions, bell pepper, and mushrooms in some olive oil. You cover the whole thing with the egg mixture and cook it in your own personal slow cooker for about four hours on low until it is done.

Then you top it off with some fresh, hot sour cream and some croutons if you wish. It’s as easy as that and the very best part about it is that you can make this delicious chicken dish for dinner any day of the week!

Sheet Pan Chicken Souvlaki

Recipe by TiffanieCourse: DinnerCuisine: GreeceDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

One of the easiest, tastiest sheet pan chicken dinners picks up big flavor from a couple of basics in your spice cabinet and takes your tastebuds on a trip to Greece.

Ingredients

  • 2 pounds skin-on chicken thighs, bones removed

  • 1 pound small red potatoes, halved

  • 1 teaspoon kosher salt, divided

  • 2 tablespoons freshly squeezed lemon juice

  • 1 1/2 tablespoons olive oil, divided

  • 2 tablespoons dried oregano

  • 1 tablespoon dried basil

  • 1 clove garlic, minced

  • 2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips

  • 1/4 teaspoon freshly ground black pepper

Directions

  • Arrange a rack in the middle of the oven and heat to 400℉. Place a rimmed baking sheet in the oven while the oven is heating.
  • Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the center of the hot baking sheet. Add the potatoes, cut-side down, around the edges of the baking sheet. Roast for 15 minutes.
  • Meanwhile, place the lemon juice, 1 tablespoon of the oil, garlic, oregano, and basil a small bowl and whisk to combine; set aside. Place the peppers with the remaining oil and remaining 1/4 teaspoon salt in a medium bowl and toss to combine; set aside.
  • Flip the chicken skin-side up. Brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. Bake until the chicken and potatoes are crispy and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reference : thekitchn.

 

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