Greek Style Marinated Chicken & Potatoes Tray-Bake 
This entire recipe has a lot of delicious and complementary flavors happening. You’re going to LOVE it!
Greek Style Marinated Chicken & Potatoes are pretty easy to put together and even easier on the clean-up duty, thanks to our sheet pan method.
We love serving this Chicken for a quick dinner idea, but it’s also great for prepping ahead, so you have a few lunches to grab-n-go throughout the week.
Feel free to double, or triple this recipe to fit your family size…it turns out GREAT!
You’ll need an extra sheet pan or two, to give everything plenty of space to cook if you’re increasing the recipe.
Stays great in the fridge (in sealed containers) for 3 days.
Makes about 6 servings
Ingredients:
- 1 lb baby potatoes, peeled if desired
- 1⁄4 cup avocado oil, or extra-virgin olive oil, divided
- 2 Tbsps chopped fresh dill
- 4 cloves fresh garlic, minced
- 2 Tbsps fresh squeezed lemon juice
- 1 1⁄2 lbs boneless skinless chicken breast, cut into strips (or use chicken tenders)
- 2 Tbsps smoked paprika
- 1 tsp dried oregano
- sea salt and freshly ground black pepper to taste
- 8 oz mini bell peppers
- 3 shallots, quartered
- 8 oz feta cheese, crumbled
- 1⁄3 cup kalamata olives, pitted
- fresh lemon wedges
Instructions:
Place potatoes in a pot with just enough water to cover them. Bring to a boil, then lower the heat and simmer until just fork-tender, about 10 minutes. Drain and let them cool in a bowl.
Once cooled, drizzle with 2 Tablespoons oil, fresh lemon juice, then stir in garlic, dill, sea salt and pepper.
Allow them to marinate for at least 30 minutes.
In another mixing bowl, combine the remaining oil with smoked paprika, oregano, sea salt and pepper.
Add in chicken and stir until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
Layer the potatoes onto your prepared sheet pan, then add in the marinated chicken, peppers and shallots.
Roast in your preheated oven for about 25 minutes, or until chicken is cooked through.
Remove from the oven and top with crumbled feta cheese, olives, lemon wedges and additional fresh dill if desired.
Enjoy while hot!
Rachel
Ingredients
- 1 lb baby potatoes, peeled if desired
- 1⁄4 cup avocado oil, or extra-virgin olive oil, divided
- 2 Tbsps chopped fresh dill
- 4 cloves fresh garlic, minced
- 2 Tbsps fresh squeezed lemon juice
- 1 1⁄2 lbs boneless skinless chicken breast, cut into strips (or use chicken tenders)
- 2 Tbsps smoked paprika
- 1 tsp dried oregano
- sea salt and freshly grounded black pepper to taste
- 8 oz mini bell peppers
- 3 shallots, quartered
- 8 oz feta cheese, crumbled
- 1⁄3 cup kalamata olives, pitted
- fresh lemon wedges
Instructions
- Place potatoes in a pot with just enough water to cover them. Bring to a boil, then lower the heat and simmer until just fork tender, about 10 minutes. Drain and let them cool in a bowl.
- Once cooled, drizzle with 2 Tablespoons oil, fresh lemon juice, then stir in garlic, dill, sea salt and pepper.
- Allow them to marinate for at least 30 minutes.
- In another mixing bowl, combine remaining oil with smoked paprika, oregano, sea salt and pepper.
- Add in chicken and stir until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Layer the potatoes onto your prepared sheet pan, then add in the marinated chicken, peppers and shallots.
- Roast in your preheated oven for about 25 minutes, or until chicken is cooked through.
- Remove from the oven and top with crumbled feta cheese, olives, lemon wedges and additional fresh dill if desired.
- Enjoy while hot!
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