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| Ready for the Oven |
Wyatt and I had admittedly been in a slump with cooking. Our lives had us busy and the few nights a week the last few weeks we had to ourselves, we were just not feeling it when it came to fixing dinner. Now that we're finally settling into a lot less busy schedule, we are making it a point to make cooking (relatively) healthy meals at home a priority. Over the weekend we made a plan for lunches and dinners for the weekend/week. Wyatt made a delicious glazed salmon made with citrus zest and brown sugar over the weekend. Last night I made a super easy and very tasty recipe that I know we'll be making again!
I found this recipe on Pinterest. The ingredient list was small and part of which we had on hand already. The prep time was minimal and was an easy prep. I did use my glass 9 x 13 dish as I don't have a sheet pan like the one described in the recipe below. One thing we decided last night was that we will try leaving it under the broiler a little longer next time. All in all it was a success and provided us with enough for lunches!
GREEK CHICKEN SHEET PAN DINNER
Author: Kitchen Nostalgia
Serves: 2-3
INGREDIENTS
- 1 lb chicken thighs
- 1 lb early potatoes
- juice and zest of ½ lemon (or to taste)
- 1 tsp dried oregano
- salt, pepper
- 3 garlic cloves
- ¼ cup olive oil
- ½ cup chicken broth
INSTRUCTIONS
- In a large bowl, mix lemon juice, lemon zest, oregano, salt, pepper, garlic and olive oil; add chicken and potatoes and toss until coated with mixture.
- Transfer everything to a sheet pan with a rim. Add chicken broth, cover with aluminum foil and bake for 20 minutes in 375 F (175 C) oven.
- Uncover and continue baking at 390 F (200 C) for 25-35 minutes or until chicken and potatoes are done.
- Optional: put under broiler for 3-5 minutes or until golden.
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