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Michelle Luelo
By Michelle Luelo

Sheet Pan Lemon Chicken with Roasted Potatoes and Greek Salad

9 steps
Prep:20minCook:40min
I like to cook some extra chicken while I'm going to the trouble. It makes short work of additions to other meals throughout the week. Marinate the chicken overnight in the fridge for a quick cook the next day.
Updated at: Thu, 17 Aug 2023 03:28:06 GMT

Nutrition balance score

Good
Glycemic Index
66
Moderate
Glycemic Load
23
High

Nutrition per serving

Calories1617.2 kcal (81%)
Total Fat130.2 g (186%)
Carbs34.4 g (13%)
Sugars4.4 g (5%)
Protein76.1 g (152%)
Sodium1581.8 mg (79%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Mix marinade ingredients and pour over chicken in a large ziplock bag or bowl and refrigerate overnight.

When it's time to cook

Step 2
Remove chicken from the fridge.
Step 3
Preheat oven to 450F
Step 4
Arrange chicken pieces on a parchment lined sheet pan.
Step 5
Wash potatoes. Cut in half, Toss with oil and seasoning. Arrange on the pan with the chicken.
Step 6
Roast chicken and potatoes for 30 minutes.
Step 7
Remove from the oven and rest for 10-15 minutes before serving. Save 1/3 of the chicken for another meal later in the week.
Step 8
Make the dressing for the salad by whisking dressing ingredients together (store leftover in the fridge for up to 5 days)
Step 9
Toss greens with tomatoes, olives, cucumbers, red onion, feta and a few tablespoons of dressing.

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