Got a headache from all our country's mishigas ( craziness)! When you need something to take your mind off all the negativity, I say take to the internet and nourish one of your hobbies. I chose the path to the kitchen...
Thank goodness for all those recipes at our fingertips. It was time to peruse the chicken recipes and there it was Easy Pan Sheet Greek Chicken...
How could one go wrong when everything you need is in the fridge? AND it was rated 5 stars to boot.
Okay, a couple small substitutions and actually the finished dish looked much more attractive than the site's posted photo. I'll have to include my own version's photo another day.
This was quick and painless and oh so good.
I have written it up with my changes and put the original product in parenthesis.
EASY PAN SHEET GREEK CHICKEN *****
INGREDIENTS:
4 skinless, boneless thighs (breasts)
1 ½ lbs yellow potatoes, cubed
2 red bell peppers, seeded and chopped
½ c coarsely chopped red onion
2 t minced garlic
3 T olive oil
2 limes, cut in wedges (lemons)
1 T dried oregano
Freshly cracked salt and pepper to taste
½ c pitted Kalamata olives
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss chicken, potatoes, bell peppers, onion, and garlic in large bowl with olive oil and oregano.
3.Spread onto large sheet pan or jelly roll pan in single layer.
4.Squeeze lime wedges over top, then place spent wedges on sheet pan too.5.Season all with salt and pepper.
6.Add Kalamata olives.
5. Bake in preheated oven until potatoes are fork-tender and chicken is no longer pink in the center and juices run clear, ~ 25/30 minutes.
This is a new favorite in our household and I think could also be one in yours...
Give it a try and tell me if you liked it as much as we did.
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