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Greek Sheet Pan Chicken Dinner

Servings: 6


INGREDIENTS

  • Chicken
  • 1000 g (2.5 lbs) or 6 large chicken thighs – skin on, bone in
  • Marinade
  • 54 g (4 tbsp) olive oil
  • 30 g (2 tbsp) fresh lemon juice
  • 6 g (1 tbsp) lemon zest
  • 3 g (1 tbsp) dried oregano
  • 2 g (1 tbsp) dried basil
  • 1 g (1 tsp) dry dill
  • 6 g (1 tsp) salt - ground fine
  • 2.5 g (1 tsp) black pepper
  • Vegetable mix
  • 270 g (1 medium) zucchini – cut into large cubes
  • 145 g (1 pepper) red bell pepper/capsicum
  • 200 g (7 oz) Roma tomatoes - cut into large cubes or cherry tomatoes
  • 80 g (1 small) red onion – cut into thin strips
  • 26 g (3 tbsp) garlic – grated/chopped
  • Other
  • 100 g (4 oz) feta – large crumble
  • OPTIONAL GARNISH: either cilantro or fresh basil – rough chopped

DIRECTIONS

  • 1.   Preheat the oven to 400 F or 200 C – top and bottom

  • 2.   Prepare the marinade: In a small bowl or measuring cup, add: the oil, lemon juice, lemon zest, garlic, oregano dried basil, basil, dill, salt, pepper. Stir well to combine. remove 1/3 and save for vegetables

  • 3.   Into a large mixing bowl, add all the vegetables: zucchini, red bell pepper/capsicum, tomatoes, red onion, garlic. Pour 1/3 of the marinade over the vegetables, toss to coat all the vegetables. Set aside

  • 4.   Rinse the chicken thighs (recommended: first place in a vinegar water bath for 5 minutes) under running water. Pat dry. Coat both sides of each chicken thigh with the remaining 2/3 of the marinade. Position on a large parchment lined baking sheet. Put into the middle position of your preheated oven and bake for about 30 minutes. Time will depend on thickness of the chicken thighs

  • 5.   Remove the pan from the oven, add the vegetables, and return sheet pan to the oven. Roast for 15 more minutes, until the vegetables are fork tender

  • 6.   Remove the pan from the oven, distribute the large pieces of feta cheese crumbled between the chicken thighs. Return to the oven and bake for 5 more minutes

  • 7.   The meal is done when the internal temperature of the thighs is about 160 – 165 F or 71 – 74 C, and the skin is golden and crispy, and the vegetables are tender. Serve while hot
     
     
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Alternatively, store in an airtight freezer safe container for up to 3 months.

Recipe tags: chicken, chicken thigh, Clean eating, gluten free Greek chicken, Greek chicken, Greek Sheet Pan Chicken, keto chicken recipe, keto diabetic diet, keto diabetic recipe, keto dinner, keto Greek recipe, keto Greek sheet pan chicken, keto meal plan, keto meals, keto meals and recipes, keto one pot meal, keto recipes, keto sheet pan dinner, low carb dinner recipe, low carb one pot meal, low carb sheet pan dinner, low carb sheet pan meal, mediterranean chicken, paleo chicken sheet pan, sheet pan dinner, sheet pan meals
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  • By Angela Wilkes
  • Cuisine: Greek
  • Category: Chicken
  • Created: March 23, 2023

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