Sheet Pan Greek Chicken and Potatoes

45 min

4 servings

Ingredients

  • 1⁄3 cup oil
  • 1⁄4 cup fresh lemon juice
  • 2 garlic cloves, crushed
  • 2 tbsp Greek Dressing Mix
  • 4 large potatoes, scrubbed and cut in wedges
  • 1 lb (450 g) chicken thighs, skin-on, bone-in
  • 1 cup prepared broth, your choice

Preparation

  • Preheat oven to 375° F (190° C).
  • In a large mixing bowl, whisk first 4 ingredients.
  • Add potato wedges, chicken, and 1⁄2 cup broth. Mix to coat.
  • Place on Sheet Pan lined with a Sheet Pan Liner. Bake 35 minutes or until potatoes are golden and juice runs clear from chicken. Drizzle with remaining broth halfway through cooking. Serve immediately.

Nutritional Information

Per serving: Calories 570, Fat 20 g (Saturated 5 g, 0 0 g), Cholesterol 150 mg, Sodium 150 mg, Carbohydrate 65 g (Fiber 7 g, Sugars 4 g), Protein 34 g.

Tips

Use our Epicure Broth Mixes which have energizing nutritional yeast which is fortified with vitamins and minerals including B12.

Tips

Use our Epicure Broth Mixes which have energizing nutritional yeast which is fortified with vitamins and minerals including B12.

Perfectly Balance Your Plate

Serve with 1 cup steamed vegetables, your choice