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Whole30-Paleo-Keto-Greek Chicken | Wholesome-joy.com

Greek Chicken and Roasted Red Potatoes [Sheet Pan]

Kelly Favara
Oregano and garlic seasoned chicken breast with roasted red potatoes finished with a squeeze of fresh lemon juice. This sheet pan is packed with flavor!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Gluten-Free, Keto, Paleo, Whole-Food, Whole30
Servings 4 servings

Equipment

  • Sheet Pan
  • parchment paper
  • Small mixing dish
  • Basting brush, optional

Ingredients
  

  • 4 large red potatoes ~3 1/2 pounds*, washed and cubed
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Greek Chicken

  • 2 tablespoons oregano
  • 2 tablespoons garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
  • 2 large chicken breasts ~2 pounds, butterflied and sliced through into cutlets*
  • 1 large lemon

Instructions
 

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • Place potatoes onto the sheet pan and toss them in EVOO, salt, and pepper. Bake for 10 minutes. While the potatoes are baking, continue on to the next step.
  • In a small mixing dish, combine oregano, garlic powder, sea salt, black pepper, and olive oil. Stir to create a paste.
  • Remove potatoes from the oven. With a kitchen utensil, move potatoes to the edges of the sheet pan, making room in the center. Place chicken onto the sheet pan. Spoon the Greek Paste onto each chicken and evenly spread to coat the entire chicken with your hands or a basting brush.
  • Return sheet pan to the oven and continue cooking for 20 minutes. Once complete, remove sheet pan from the oven and squeeze lemon juice onto each of the chicken breasts.

Notes

*For a lower carb dish, substitute any fibrous vegetable in the red potatoes place.
*May opt for chicken cutlets instead of making your own.
Keyword Chicken Breast, EVOO, Garlic, Greek, Oregano, Red potatoes