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

  1. Preheat oven to 375° F (190° C).
  2. In a large mixing bowl, whisk first 4 ingredients.
  3. Add potato wedges, chicken, and 1⁄2 cup broth. Mix to coat.
  4. 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.

Perfectly Balance Your Plate

Serve with 1 cup steamed vegetables, your choice