Sheet Pan Greek Garlic Butter Chicken and Potatoes

Name: Sheet Pan Greek Garlic Butter Chicken and Potatoes
Yield: 6
Ingredients: 1 pound baby potatoes, halved; 4 tablespoons plus 1/3 cup extra virgin olive oil; kosher salt and black pepper; 2 lemons, 1 halved, and 1 sliced; 6 chicken thighs or breasts ((use similar sizes for even cooking)); 2 tablespoons dried oregano; 1 tablespoon smoked or regular paprika; 1 shallot, chopped; red pepper flakes; 6-8 garlic cloves, lightly smashed; 2 cups mixed fresh parsley, oregano, and dill, chopped (or used dried herbs); kosher salt and black pepper; 1 medium yellow onion, sliced; 6-8 ounces feta cheese, cubed; 4 tablespoons salted butter, sliced into 6 pieces; 2 tablespoons red wine vinegar; 1-2 pepperoncini, chopped; 3/4 cup Greek olive mix, or green olives, torn

Added by

Rachel over 3 years ago

Made about 3 years ago

www.halfbakedharvest.com

Ingredients

1 pound baby potatoes, halved
4 tablespoons plus 1/3 cup extra virgin olive oil
kosher salt and black pepper
2 lemons, 1 halved, and 1 sliced
6 chicken thighs or breasts ((use similar sizes for even cooking))
2 tablespoons dried oregano
1 tablespoon smoked or regular paprika
1 shallot, chopped
red pepper flakes
6-8 garlic cloves, lightly smashed
2 cups mixed fresh parsley, oregano, and dill, chopped (or used dried herbs)
kosher salt and black pepper
1 medium yellow onion, sliced
6-8 ounces feta cheese, cubed
4 tablespoons salted butter, sliced into 6 pieces
2 tablespoons red wine vinegar
1-2 pepperoncini, chopped
3/4 cup Greek olive mix, or green olives, torn

Instructions

Preheat oven to 425° F.

On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves and slices (not on top of the potatoes). Roast for 20 minutes, or until tender. About halfway through, add the onion slices and garlic cloves.

In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes.

Remove the potatoes from the oven and nestle the chicken in the midst of the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through. Add olives and some crumbled feta during last 5 minutes or so of cooking.

To make the dressing, combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, and pepperoncinis . Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add lemon to the dressing to taste. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.

Serve with additional feta, olives, and dressing on the side. Optionally top with additional fresh herbs. Eat and enjoy!

Servings: 6