Greek Chicken and Potato Sheet Pan Lunch

40 mins
Serves 2
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Directions

  1. 1Cut baby potatoes in half and season with salt, pepper, cumin, and olive oil. Spread on a baking sheet with lemon halves.
  2. 2Cut baby potatoes in half and season with salt, pepper, cumin, and olive oil. Spread on a baking sheet with lemon halves.
  3. 3Cut baby potatoes in half and season with salt, pepper, cumin, and olive oil. Spread on a baking sheet with lemon halves.
  4. 4Marinate chicken breasts with oregano, chili, thyme, salt, pepper, and grated garlic. Sear on both sides until golden brown.
  5. 5Marinate chicken breasts with oregano, chili, thyme, salt, pepper, and grated garlic. Sear on both sides until golden brown.
  6. 6Marinate chicken breasts with oregano, chili, thyme, salt, pepper, and grated garlic. Sear on both sides until golden brown.
  7. 7Cut cherry tomatoes and red onions.
  8. 8Cut cherry tomatoes and red onions.
  9. 9Cut cherry tomatoes and red onions.
  10. 10Place seared chicken and potatoes on a baking tray. Add the sliced tomatoes and onions and some lemon slices to the tray. Bake until done.
  11. 11Place seared chicken and potatoes on a baking tray. Add the sliced tomatoes and onions and some lemon slices to the tray. Bake until done.
  12. 12Place seared chicken and potatoes on a baking tray. Add the sliced tomatoes and onions and some lemon slices to the tray. Bake until done.
  13. 13Chop dill, parsley, and olives.
  14. 14Chop dill, parsley, and olives.
  15. 15Chop dill, parsley, and olives.
  16. 16Add the chopped dill, parsley, and olives to a bowl. Add chopped dates.
  17. 17Add the chopped dill, parsley, and olives to a bowl. Add chopped dates.
  18. 18Add the chopped dill, parsley, and olives to a bowl. Add chopped dates.
  19. 19Slice half of a red onion and add it to the bowl with the herbs and olives.
  20. 20Slice half of a red onion and add it to the bowl with the herbs and olives.
  21. 21Slice half of a red onion and add it to the bowl with the herbs and olives.
  22. 22Grate garlic on top. Add red wine vinegar, olive oil, and lemon juice to the bowl.
  23. 23Grate garlic on top. Add red wine vinegar, olive oil, and lemon juice to the bowl.
  24. 24Grate garlic on top. Add red wine vinegar, olive oil, and lemon juice to the bowl.
  25. 25Mix well and let it sit while the chicken and potatoes finish baking.
  26. 26Mix well and let it sit while the chicken and potatoes finish baking.
  27. 27Mix well and let it sit while the chicken and potatoes finish baking.
  28. 28Once the chicken and potatoes are done, pull them out from the oven. Chop charred lemon and add it to the dressing.
  29. 29Once the chicken and potatoes are done, pull them out from the oven. Chop charred lemon and add it to the dressing.
  30. 30Once the chicken and potatoes are done, pull them out from the oven. Chop charred lemon and add it to the dressing.
  31. 31Place the cooked chicken and potatoes on a serving plate.
  32. 32Place the cooked chicken and potatoes on a serving plate.
  33. 33Place the cooked chicken and potatoes on a serving plate.
  34. 34Pour the dressing over the chicken and potatoes. Sprinkle with feta cheese on top.
  35. 35Pour the dressing over the chicken and potatoes. Sprinkle with feta cheese on top.
  36. 36Pour the dressing over the chicken and potatoes. Sprinkle with feta cheese on top.

Ingredients

  • 1 lb baby potatoes
  • 1 lb baby potatoes
  • 1 lb baby potatoes
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp chili
  • 1 tsp chili
  • 1 tsp chili
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 0.5 red onions
  • 0.5 red onions
  • 0.5 red onions
  • 0.5 cup dill
  • 0.5 cup dill
  • 0.5 cup dill
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.5 cup parsley
  • 0.5 cup olives
  • 0.5 cup olives
  • 0.5 cup olives
  • 2 dates
  • 2 dates
  • 2 dates
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 0.25 cup feta cheese
  • 0.25 cup feta cheese
  • 0.25 cup feta cheese

Equipment

knifecutting boardbaking sheetbowlgratertongsspoonfork