Greek Sheet Pan Hen – Seasonal Cravings

Juicy Greek Sheet Pan Hen with veggies, olives, feta, and zesty dressing. A simple, one-pan Mediterranean dinner prepared in 40 minutes.

This Greek Hen Sheet Pan recipe is my new weeknight lifesaver — juicy, herby hen thighs roasted with Mediterranean veggies, olives, and creamy feta, multi function tray.

Minimal prep, daring flavours, and hardly any washing up? Sure, please. Plus, the zesty, briny dressing takes it straight to tavern-style territory. Good for a fast dinner or simple meal prep that retains your style buds on vacation.

You would serve this with different Greek fashion recipes like my Greek Orzo Pasta Salad or this Greek Quinoa Salad.

Elements

Listed here are the ingredient I exploit to make this simple Greek Sheet Pan Hen recipe:

Olive oil is vital right here, serving to cook dinner the hen and veggies whereas maintaining them juicy. A little bit of olive spray on the veggies stops them from sticking and helps them caramelize properly.

The oregano and paprika add taste and shade. Oregano offers a herby, aromatic contact that pairs effectively with hen, whereas paprika provides a smoky, barely candy kick, so do not skip them.

See recipe card for portions.

Directions

Right here is my information to creating this scrumptious Greek Sheet Pan Hen recipe:

1. Step 1: Bake the elements. Place hen, onions, peppers, artichokes, zucchini, garlic, and lemon half on a tray. Spray veggies with olive oil. Roast at 400F for 20-25 minutes till cooked.

2. Step 2: Make the dressing. Mix all dressing elements, then take away the lemon half and garlic from the tray. Squeeze lemon over the tray, add garlic to the blender, and blitz. Modify seasoning.

3. Step 3: End the recipe: Peel the final garlic cloves, brush every thing with dressing, and prime with feta and parsley.

Trace: I really like utilizing this little meals processor for dressings, pestos and sauces. It is highly effective and fast!

Substitutions

Mess around with the bottom elements on this Greek Sheet Pan Recipe:

• Hen: In case you choose leaner meat or do not have thighs available, hen breasts work effectively—simply keep watch over cooking time to keep away from drying out.
• Feta: Use feta and halloumi interchangeably. Each are creamy and salty. Halloumi will should be cubed and baked with the opposite veggies. I really like the feel of chewy haloumi.
• Artichokes: Use sundried tomatoes or roasted eggplant as a substitute.
• Zucchini: Swap with inexperienced asparagus or inexperienced beans.

Variations

This Greek Sheet Pan Hen recipe will be tweaked in tons of how. Listed here are a couple of:

• Add in some potatoes: This simply bulks up the recipe. I really like the best way the potatoes absorb the pan juices.
• Make it low carb: Skip the peppers and zucchini and serve the hen on prime of a salad with romaine, cucumber and tomato with the dressing.
• Flip it right into a pita filling: After roasting, slice the elements and pop them into heat pita pockets with a drizzle of dressing.
• Spicy model: Add additional pink pepper flakes or some harissa paste.

Gear

I used a slicing board, knife, a meals processor and a baking dish to make this simple Greek Sheet Pan Hen recipe.

Storage

Preserve leftovers within the fridge for 4 days or freeze them for 2 months.

I like to chill my elements to room temperature earlier than packing them away.

FAQ

Searching for different recipes like this? Strive these:

Greek Sheet Pan Hen

Fast, flavourful, and multi function tray, this Greek Sheet Pan Hen is loaded with tender hen, vibrant veggies, feta, olives, and a tangy herby dressing. It’s your go-to for a no-fuss, healthful dinner with minimal cleanup.

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Course: Dinner

Delicacies: Greek

Key phrase: greek sheet pan hen

Prep Time: 15 minutes minutes

Cook dinner Time: 25 minutes minutes

Whole Time: 40 minutes minutes

Servings: 4

Energy: 679kcal

Elements

• 6 hen thighs skinless and boneless
• 1 tablespoon olive oil + mild spraying for the veggies
• ½ teaspoon flakey sea salt
• ⅓ teaspoon crackled black pepper
• ½ lemon
• 2 tablespoon dried oregano
• 1 tablespoon paprika
• ½ teaspoon pink pepper flakes non-obligatory
• 1 massive pink onion wedges (3.5oz)
• ½ cup chargrilled artichokes
• 1 pink pepper minimize into 1 inch cubes
• 1 massive zucchini minimize into half moons
• 4 garlic cloves within the skins
• ⅓ cup feta crumbled
• ⅓ cup pitted inexperienced olives torn
• 1 tablespoon recent parsley chopped
• DRESSING
• ⅓ cup additional virgin olive oil
• 1 tablespoon pink wine vinegar
• 1 teaspoon dijon
• 1 tablespoon capers
• 1 pepperoni or small pickle
• ¼ cup pitted inexperienced olives torn
• 0.3 oz recent coriander roughly chopped
• 0.3 oz recent parsley roughly chopped
• 0.2 oz recent basil
• Good pinch of salt and pepper to style

Directions

• Preheat the oven to 400°F.

• In a bowl, toss collectively the hen, dried oregano, paprika, salt, pepper, non-obligatory pink pepper flakes + 1 tablespoon olive oil.

• Prepare the hen, onions, peppers, artichokes, zucchini, garlic, and lemon half within the tray. Spray the veggies with olive oil.

• Cook dinner within the oven for 20-25 minutes, till the hen is cooked via.

• To make the dressing – Add all of the elements to a small blender and blitz to mix. Then take away the charred lemon half and garlic cloves from the baking sheet and add a squeeze of cooked lemon to style, plus two of the cooked garlic cloves to the dressing and blitz to mix. Style including extra of the lemon as desired and salt and pepper.

• Take away skins on final two garlic cloves within the pan earlier than consuming. Brush with as a lot dressing as you want everywhere in the cooked hen and veggies and prime with feta and sprinkling of parsley to serve.

• Retailer any left over dressing within the fridge for 4 days or freezer for two months.

Vitamin

Energy: 679kcal | Carbohydrates: 16g | Protein: 33g | Fats: 55g | Saturated Fats: 13g | Polyunsaturated Fats: 9g | Monounsaturated Fats: 29g | Trans Fats: 0.1g | Ldl cholesterol: 178mg | Sodium: 860mg | Potassium: 848mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2731IU | Vitamin C: 66mg | Calcium: 175mg | Iron: 4mg