Sheet pan dinners make for easy clean up. In this sheet pan recipe, Mediterranean flavours are used to marinade the chicken. Then the dish is topped with a mixture of sundried tomatoes and olives along with garlic sauce and feta. It’s gluten free and egg free too!
Mediterranean Chicken, Potatoes and Peppers Sheet Pan Dinner
A delicious and flavourful chicken dinner.
Credit: Inspired by https://www.halfbakedharvest.com/best-easy-greek-sheet-pan-chicken-souvlaki-and-potatoes/
Ingredients
- 3 tbsp olive oil, divided
- 4 tbsp lemon juice, divided
- 2 tbsp balsamic vinegar
- 2 tsp dried oregano
- 1 1/2 tsp paprika
- 5 cloves garlic, minced, divided
- 1/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- 1/4 tsp red pepper flakes
- 4 chicken breasts cut into large chunks
- 6 medium or 4 large potatoes, cut into chunks
- 1 yellow and 2 red large bell peppers, sliced
- 1 red onion, sliced
- 1/2 cup sun dried tomatoes packed in oil, chopped
- 1/3 black pitted Kalamata olives
- 1/2 cup vegan mayonnaise
- 2-3 tsp water
- 1/4 cup crumbled feta cheese
Directions
- Cover two large rimmed sheet pans with foil and place in the cold oven.
- Heat oven to 425F.
- In a large bowl, combine the 2 tbsp olive oil, balsamic vinegar, 2 tbsp lemon juice, oregano, paprika, 1/8 tsp salt, 1/8 tsp pepper, red pepper flakes and 4 cloves garlic.
- Add the chicken cut into 2 inch pieces, and toss until well coated. Set aside in the refrigerator.
- Wash the potatoes thoroughly and cut into 1 inch pieces.
- Toss the potatoes with 1 tbsp olive oil, 1/8 tsp salt and 1/8 tsp pepper.
- Lightly coat the foil on the pans with olive oil or cooking spray to prevent the potatoes from sticking.
- Divide the potatoes between the two heated sheet pans and cook for 15 minutes.
- Slice onions and bell pepper.
- Remove the potatoes from the oven. Flip the potatoes and then divide the chicken pieces, sliced onions and peppers between the two sheet pans.
- Place the pans back in the oven and cook for 20 – 25 minutes, until the chicken is cooked through.
- While the chicken is cooking make the toppings. In a small bowl, combine the sundried tomatoes and kalamata olives.
- In another small bowl, make the garlic sauce by stirring together, the mayonnaise, the remaining 2 tbsp lemon juice, and the last remaining minced garlic clove. Add water 1 tsp at a time until you reach your desired consistency.
- To serve, divide between the plates and top it with the sundried tomato mixture, the garlic sauce and some crumbled feta cheese.
- Recipe Notes
- If you are allergic to dairy, omit the feta cheese or swap it for your favourite vegan feta.
- The chicken can be prepared in advance and marinaded for up to 12 hours.
- Feel free to use one extra large sheet pan instead of two sheet pans.
Yummy Gluten Free 