Greek Chicken With Potatoes & Artichokes
August 31, 2016
"One of my favorite sheet pan meals - one pan does it all. Now, I do like to use bone in and skin on thighs and breasts for this; however, I do cut them in pieces, so they cook quicker; and more evenly. I make a simple gremolata (a mix of herbs, lemon zest, and olives) to garnish the dish. Serve with crusty bread; and, a small salad on the side. Even though I said 1 pan; I do make the gremolata as a garnish, which is delicious."
- FOR GREMOLATA
- FOR BAGUETTE
- Serving Size: 1 (938.2 g)
- Calories 1632
- Total Fat - 77.2 g
- Saturated Fat - 18.4 g
- Cholesterol - 374.8 mg
- Sodium - 2571.5 mg
- Total Carbohydrate - 122 g
- Dietary Fiber - 14.9 g
- Sugars - 14.6 g
- Protein - 111.1 g
- Calcium - 436.5 mg
- Iron - 13 mg
- Vitamin C - 75.3 mg
- Thiamin - 1.4 mg
Chicken Note: I like to use bone in and skin on for this recipe; it has so much more flavor. But, I do cut pieces into similar sizes; so, they cook evenly
Note: I use a rimmed baking pan or sheet pan for this recipe. It is a one pan dish; but, I do like to line it with parchment paper; or, you can use foil too. NO, clean up!
Lemons ... First, zest 1 lemon; then squeeze 2-3 for the juice. The last lemon, just cut in wedges. It may take 4-5 lemons depending on the size; and, how juicy they are.
Gremolata ... Add the parsley, oregano, olives, lemon zest, garlic, and olive oil to a small bowl; and, mix to combine. Cover, and keep at room temperature as the chicken cooks. You can also refrigerate; but, I prefer it room temperature.
Dish ... Add the chicken, potatoes, onions, fennel, chicken and artichokes to the sheet lined sheet pan; and, add the lemon juice and olive oil. Toss, using your hands; until everything is well coated. Then, add the all the seasoning to a small cup or bowl; and mix together. Then, sprinkle the seasoning over all the chicken and vegetables. Using a couple of spoons, toss lightly, until everything is coated. Add the 1 lemon you cut up in wedges to the pan. Then, let it set about 15 minutes on the counter, to take the chill off of the chicken.
Bake ... On the middle shelf, 450 degrees, for 15 minutes; then, reduce to 350; and bake another 25-35 minutes. Obviously, baking time will depend on the thickness of the chicken. If you are not sure when the chicken is done; please use a thermometer. I usually remove the chicken when it gets to a temperature of 165 degrees. Cover the pan with foil; and, let it rest 5-10 minutes before serving. If you poke or cut the chicken; you want the juices to run clear.
Bread ... As the chicken rests; toast your baguette, simply brushed with a little olive oil. You can actually use the same pan as you cooked the chicken in.
Serve and ENJOY! ... Add everything to a large serving platter; pouring any juices over the top. Add the baguette slices around the chicken and vegetables; and, finish it off with the gremolata. I know I said one pan; but, I do like to serve the gremolata with this. It really is a great way to finish the dish.
Tips & Variations
No special items needed.