Sheet Pan Greek Chicken with Sweet Potato
This Sheet Pan Greek Chicken with Sweet Potato is a simple and flavorful meal that combines juicy chicken thighs with roasted sweet potatoes, all seasoned with aromatic Greek spices. The chicken is marinated in a blend of olive oil, lemon juice, garlic, and herbs, infusing it with zesty, Mediterranean flavors. Paired with tender, caramelized sweet potatoes, this one-pan dish offers a balanced and satisfying meal with minimal cleanup. Perfect for busy weeknights or meal prep, it’s a wholesome and delicious option for any occasion.
Ingredients:
6 ozs Chicken Thighs (bone-in, skin-on, trimmed)
1/2 Sweet Potato (Japanese, large, peeled, cut into wedges)
1/2 cup Red Onion (chopped)
2 tbsps Assorted Olives
2 1/4 tsps Extra Virgin Olive Oil
1 1/2 tsps Lemon Juice
1/4 tsp Sea Salt
1 1/2 tsps Greek Seasoning
1/4 Lemon (sliced)
Directions:
1. Preheat the oven to 425ºF (220ºC). Line a large rimmed baking sheet with parchment paper.
2. Add the chicken thighs to the baking sheet. Place the sweet potato and the onion around the chicken thighs, then add the olives.
3. Drizzle with the oil and lemon juice, stirring to coat the vegetables. Season with salt, tossing gently to coat with your hands. Garnish with lemon slices.
4. Cook in the oven for 30 minutes or until the chicken is cooked through. Divide the chicken and vegetables evenly between plates and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to four days.
Additional Toppings
Fresh herbs like parsley and chives.
Nutrition: (Amount per serving)
Calories 404
Cholesterol 160mg
Fat 19g
Sodium 1874mg
Carbs 22g
Vitamin A 9320IU
Fiber 4g
Vitamin C 11mg
Sugar 6g
Calcium 65mg
Protein 36g
Iron 3mg
