Greek Sheet Pan Chicken
I found this recipe by Every Last Bite on Pinterest several years ago and it is still one of my favorites. It’s also very versatile. If you see something in the list of ingredients you’re missing or that you don’t like it’s easy to replace.
1 red pepper cut into 2 inch pieces
1 yellow pepper cut into 2 inch pieces
1 red onion cut into eighths
2 cups cherry tomatoes
1/2 cup artichoke hearts
1 lemon, cut into 4 wedges
2 large chicken breasts, cut in half or 4 chicken thighs
2 cloves garlic crushed
1/4 cup olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp smoked paprika
1 tsp dried oregano
1/4 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh basil
2/3 cup kalamata olives
1/4 cup chopped feta
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.
I like either white or red wine with this recipe. If you can find Greek wine go for it! Whites like Pinot Grigio, Unoaked or French oaked Chardonnay or Chenin Blanc would be tasty choices. Light to medium bodied red wine, Garnacha, Pinot Noir, Gamay, Cabernet Franc work well.