Sheet Pan Chicken Souvlaki Recipe

[vc_row][vc_column][vc_column_text]

[dt_highlight color=”” text_color=”” bg_color=””]SHEET PAN CHICKEN SOUVLAKI[/dt_highlight]

For all the Chicken Souvlaki lovers, my Sheet Pan Chicken Souvlaki is easy to whip up and won’t leave you with a sink full of dishes! It is as healthy as it is delicious and makes a great weeknight dinner.

[/vc_column_text][vc_column_text]

One of my all-time favorite meals to get at a Greek diner is Chicken Souvlaki, served as a giant salad along with lettuce, tomato, cucumber, Kalamata olives, pepperoncini, feta cheese, pita bread, and Greek salad dressing. This Sheet Pan Chicken Souvlaki dinner is reminiscent of that with marinated chicken, but it’s a bit heartier, with roasted veggies standing in for salad. This meal is so full of flavors and textures; you won’t even miss the carbs!

[/vc_column_text][vc_column_text]

Time Zone

To cook a perfect dish time plays an important role. You need to be careful with the time. Not too much time or too little time will be good for the dish. But few minutes up and dawn will not affect that much I think. The perfect time for this dish is given below try to maintain it.

[/vc_column_text][vc_column_text]

Appliance: Microwave Oven, Sheet Pan, Knife, Bowl & Plate.

[/vc_column_text][vc_column_text]

Note: If you are a new chef and trying to cook for the first time, this is for you. Before cooking you need to know about the uses of the appliance. Microwave oven for cook the chicken, Knife for cutting and cleaning the chicken, Plate for serving, Bowl for mixing all ingredients and marinate, and grinder for mixing the spices.

[/vc_column_text][vc_column_text]

Ingredients

Before cooking choose all ingredients carefully.  Your ingredient should be fresh and pure. If your ingredient is not fresh your dish taste will not the way you want. So be careful with the ingredients.

[/vc_column_text][vc_column_text]

  • 2 pounds skin-on chicken thighs, bones removed
  • 1 pound small red potatoes, halved
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons olive oil, divided
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 clove garlic, minced
  • 2 medium red or yellow bell peppers, cored, seeded, and they are sliced into 1/2-inch strips
  • 1/4 teaspoon freshly ground black pepper

[/vc_column_text][vc_column_text]

Directions

  1. Gather everything, all ingredients, and appliance you need to cook your dish. And start with preparation. Clean everything, all appliances, and ingredients. Then peel and cut the onion and cut the chicken. And wash it with the cleaning water. Remove any waste on the chicken.
  2. Then arrange a rack in the middle of the oven and heat to 400℉. Then, place a rimmed baking sheet in the oven while the oven is heating.
  3. Season the chicken and potatoes with 3/4 teaspoon of the salt. And then, place the chicken skin-side down in the center of the hot baking sheet. Once it is done, add the potatoes, cut-side down, around the edges of the baking sheet and roast for 15 minutes.
  4. Meanwhile, place the lemon juice, 1 tablespoon of the oil, garlic, oregano, and basil a small bowl and whisk to combine; set aside. And then place the peppers with the remaining oil and remaining 1/4 teaspoon salt in a medium bowl and toss to combine; set aside.
  5. After that, flip the chicken skin-side up. Then, brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. And then, bake until the chicken and potatoes are crispy and the peppers are tender and browned around the edges, about 15 minutes more. Once baking is done, let cool on the baking sheet for 10 minutes before serving.

[/vc_column_text][vc_column_text]

Note: There is not much to do with decoration on this dish. It has lots of vegetables with various colors. You can serve it just like that bit if you like you can serve with fresh latus and cheese on the top.

[/vc_column_text][vc_column_text]

Nutrition

Nutrition for food is the most vital part. Foods without nutrition are useless and no one wants to have it. We eat food because of nutrition. Nutrition gives us the necessary energy and vitamin for our bodies.  So healthy food must have good nutrition facts in it. The nutrition of this dish is given below:

[/vc_column_text][vc_column_text]Calories663, Fat43.3 g (66.6%), Saturated11.1 g (55.5%), Carbs27.6 g (9.2%), Fiber4.3 g (17.2%), Sugars1.8 g, Protein41 g (82%), Sodium.[/vc_column_text][vc_column_text]

* Daily Percent Values of an adult person is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on the calorie you need. To know your calorie, see the doctor and made a list of it.

[/vc_column_text][vc_column_text]

**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

[/vc_column_text][vc_column_text]

Note: Foods are for our health so that we can be healthy and fit. But if you are sick, on any special meditation or on diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.

[/vc_column_text][/vc_column][/vc_row]

Recent Content