Greek Sheet pan Chicken with Potatoes & Peppers Meals in 60 Mins!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable and can be used for roasting.

Preheat the oven to 425°F (220°C).

Spatchcock the whole chicken by cutting off the backbone with kitchen scissors or a sharp kitchen knife, then press down to flatten it.

Place the spatchcocked chicken in a baking pan.

In a bowl, mix freshly squeezed lemon juice, grated garlic cloves, olive oil, oregano, ground cumin, crushed red pepper flakes, and sweet paprika to create the marinade.

Pour the marinade over the chicken and toss to coat evenly.

Peel and cut 5 russet potatoes into rounds, then soak them in water before discarding the water.

Slice 2 bell peppers into half moons and add them to the bowl with the potatoes.

Slice 1 red onion into half moons and add it to the bowl with the potatoes and bell peppers.

Drizzle 2-3 tablespoons of olive oil, add salt, and a little oregano to the vegetables, then toss to combine.

Transfer the potatoes, bell peppers, and onions to one side of the baking tray.

Place the chicken on the other side of the baking tray and bake uncovered for about 55 minutes to 1 hour, until the chicken's thickest part registers 165°F (75°C) and the potatoes are fork tender.

At the 55-minute mark, raise the oven temperature to 475°F (245°C) to achieve a golden and crisp finish.

Let the chicken rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens