By Michelle Luelo
Sheet Pan Lemon Chicken with Roasted Potatoes and Greek Salad
9 steps
Prep:20minCook:40min
I like to cook some extra chicken while I'm going to the trouble. It makes short work of additions to other meals throughout the week.
Marinate the chicken overnight in the fridge for a quick cook the next day.
Updated at: Thu, 17 Aug 2023 03:28:06 GMT
Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories1615.4 kcal (81%)
Total Fat130.2 g (186%)
Carbs34.4 g (13%)
Sugars4.4 g (5%)
Protein76.1 g (152%)
Sodium1581.8 mg (79%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chicken and Marinade
8chicken legs
with thighs attached
1zest of lemon
1juice of lemon
1 tblsoregano
1 tspsalt
½ tsppepper
3 tblsolive oil
Potatoes
Greek Salad
4 cupsromaine
and mixed greens
1 cupcherry tomatoes
cut in half
1 cupcucumber
diced
0.25red onion
sliced fine - root to shoot
½ cupcrumbled feta
½ cupsliced black olives
Dressing
Instructions
Step 1
Mix marinade ingredients and pour over chicken in a large ziplock bag or bowl and refrigerate overnight.
When it's time to cook
Step 2
Remove chicken from the fridge.
Step 3
Preheat oven to 450F
Step 4
Arrange chicken pieces on a parchment lined sheet pan.
Step 5
Wash potatoes. Cut in half, Toss with oil and seasoning. Arrange on the pan with the chicken.
Step 6
Roast chicken and potatoes for 30 minutes.
Step 7
Remove from the oven and rest for 10-15 minutes before serving. Save 1/3 of the chicken for another meal later in the week.
Step 8
Make the dressing for the salad by whisking dressing ingredients together (store leftover in the fridge for up to 5 days)
Step 9
Toss greens with tomatoes, olives, cucumbers, red onion, feta and a few tablespoons of dressing.
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