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* Sheet Pan Chicken Souvlaki and Potatoes
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Sheet
Pan Chicken Souvlaki and Potatoes
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4 tablespoons extra virgin olive oil, divided
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1
1/2 pounds boneless chicken breasts
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1 lemon, zested and juiced
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2 tablespoons balsamic vinegar
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1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
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1 tablespoon smoked paprika
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1 shallot, finely chopped
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5 cloves garlic, finely chopped or grated
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1 large pinch each kosher salt
and black pepper
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1 large pinch red pepper flakes
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1 pound russet or baby potatoes, cut into 1-inch chunks
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2 red bell peppers, sliced
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1 medium yellow onion, sliced
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1/2 cup oil packed sun-dried tomatoes
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1/3 cup kalamata
olives, pitted
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3 tablespoons toasted pine nuts (optional)
- · 5 ounces cubed feta cheese
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1/2 cup plain Greek yogurt
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mixed
fresh herbs, for serving
1. Preheat oven to 425° F. In a medium
bowl, combine 2 tablespoons olive oil, the chicken, lemon zest, lemon juice,
balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch
of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit
15-20 minutes.
2. On a rimmed baking sheet, toss
the potatoes with 2 tablespoons olive oil. Season with salt and black pepper.
Roast for 20 minutes, or until tender.
3. Remove the potatoes from the oven
and nestle the chicken around the potatoes. Arrange the bell peppers and
onions around the chicken, arranging everything in an even layer. Drizzle over
1 tablespoon olive oil, season with salt and pepper. Return the pan to the oven
and roast for 20-25 minutes more, until the chicken is cooked through.
4. Meanwhile, combine the sun-dried
tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a
separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt.
5. To serve,
divide the chicken, potatoes, peppers, and onions between plates. Spoon the
feta mix and yogurt over the chicken. Top with a handful of fresh herbs.
(Adapted from Half Baked Harvest) Serves 6.
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