It’s rare that I make a sheet pan meal and I have no real reason why. I mean, they’re super easy. Just stick everything on a lined pan with a bit of seasoning and then when you’re done you simply roll up and toss the tin foil and throw the platter in the dishwasher. Why am I not doing this more often?! I guess the answer to that is because I find them boring. The secret to these meals is the simplicity and I get tired of the same old same old roasted chicken and veggies. But this meal is different. Like I said you just use a bit of seasoning in these meals, but if the seasoning is good and different, the meal will be too. This one calls on the bright and fresh flavors of Greece and was a hit in our house.
This started as a NY Times recipe that I adapted a bit (detailed below). First and foremost, marinate your chicken in 2 tbsp olive oil with 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp pepper. Let it sit for 30+ minutes. Once it’s nice and juicy lucy, pat the chicken dry and place it on a sheet pan along with 4 cubed yukon gold potatoes. Drizzle the potatoes with olive oil, salt, and pepper. Roast at 425 for 15 minutes, then take it out to toss the potatoes. At this point, add some asparagus to the pan and put it back in the oven for 15-20 minutes. Plate everything up, squeeze half a lemon over it, and then scatter torn feta and dill everywhere. I gotta say, good quality fresh feta makes a big difference here.
Notes & Adaptations:
- I used chicken breast instead of chicken thighs because it’s healthier and I already had it in the house. Slicing them ensures they’ll cook fast enough and marinating them will keep things juicy.
- I added asparagus. This dish needed a veggie. The recipe didn’t call for it but why the heck not? Instead of serving with a salad, I chose a vegetable that I could simply roast with everything else, keeping this as the one-pan recipe with no cleanup that makes it so great.
- I didn’t bother to pat the chicken dry as the recipe instructed because I didn’t want to lose precious marinate flavor. This was a mistake. You’re still adding those flavors back to the dish at the end and if you don’t dry the chicken off it’ll release too much juice that will prevent the potatoes from crisping up. When I removed the pan at the 15 minute mark, I drained some of the juice off. I still thought the potatoes needed more time to get crispy and if this is the case (which may happen even if you do pat the chicken dry, especially if you’re going skinless, which alters the cooking time), take the chicken and asparagus off and give them more time – you don’t want to overcook the chicken and you do want crispy taters.
I can’t tell you how much I love a meal with no cleanup. This was a dream. The flavors were so simple but felt worlds different form the standard everyday seasoning blend I usually use in sheet pan meals. The marinating time makes this a 45+ minute meal, but it’s very hands-off so it’s still perfect for a weeknight.