Sheet Pan Greek Chicken
Sheet Pan Greek Chicken - Crispy chicken legs with mediterranean vegetables. Photo: Beeke Hedder.
Healthy, because
Even smarter
Nutritional values
Thanks to the chicken, this dish is packed with lean protein as well as vitamin B1, which helps support a healthy nervous system.
This greek chicken is a perfect meal prep recipe.
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,732 mg | (43 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 bunch oregano
- Juice and peel of a lemons
- 4 Tbsps olive oil
- salt
- peppers
- ground paprika
- 4 Chicken legs
- 18 ozs young potatoes
- 5 garlic cloves
- 1 Zucchini
- 2 Red pepper
- 1 Red onion
- 4 Tbsps black olives (pitted)
- 2 Tbsps Caper
- 4 ozs sun-dried tomato in oil
- 7 ozs Feta
Preparation steps
For the marinade ½ Wash the bunch of oregano, shake dry and chop finely. Mix with lemon juice, lemon grated, oregano and olive oil and season with salt, pepper and paprika powder.
Rinse chicken legs, pat dry, and cut each joint in two. Wash potatoes thoroughly. Press the garlic cloves. Place the chicken, potatoes, and garlic on a baking tray, pour the marinade over it and bake in a preheated oven at 425°F for 20 minutes.
In the meantime, wash, clean, halve and chop the zucchini. Wash, halve, seed and cut the peppers into pieces. Peel and quarter the onion. Add vegetables to the chicken and cook for another 20 minutes.
Meanwhile, drain the olives, capers and tomatoes and cut them into pieces. Coarsely chop the remaining oregano. Crumble the feta and mix it with olives, capers, tomatoes and oregano and pour it over the chicken from the baking tray before serving.
