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Greek Sheet Pan Chicken

URL: https://nomnompaleo.com/greek-sheet-pan-chicken

Ingredients

The marinade

  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1½ teaspoons Diamond Crystal kosher salt
  • 1 teaspoon dried oregano or dried marjoram
  • ¼ teaspoon freshly ground black pepper

The main ingredients

  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • ½ pound small yellow potatoes, cut into 1-inch wedges
  • 1 pound asparagus, ends trimmed
  • 1 lemon cut into wedges
  • ¼ cup minced fresh Italian parsley

Instructions

  1. Preheat the oven to 400°F for convection roast or 425°F for conventional mode.
  2. Grease a rimmed baking sheet with olive oil.
  3. In a large bowl, mix olive oil, lemon juice, minced garlic, kosher salt, dried oregano, and pepper.
  4. Add chicken and potatoes to the bowl and toss to combine.
  5. Transfer the mixture to the greased baking sheet.
  6. Add asparagus and coat with the marinade, then arrange everything in a single layer.
  7. Add lemon wedges to the pan.
  8. Bake for 15 minutes, then rotate the pan and switch to broil for 3 to 5 minutes until cooked through and golden brown.
  9. Remove from the oven, sprinkle with parsley, and squeeze juice from charred lemon wedges before serving.

Nutrition Facts (estimated)

Servings
4
Calories
406
Total fat
21g
Total carbohydrates
19g
Total protein
37g
Sodium
0mg
Cholesterol
0mg

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