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Sheet Pan Greek Chicken

Beets, artichoke hearts, and more blend together with a Greek marinade to make this simple dinner not only healthy but full of flavor. This paleo Greek chicken is perfect for adding more variety to your weeknight dinner routine!

Course Dinner
Cuisine Greek
Keyword roast chicken
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 2 People
Calories 776 kcal
Author Hayley

Ingredients

  • 2 Medium Chicken Breasts 1/2" Thick
  • 4 Beets Boiled and Peeled
  • 1 Red Onion Large Diced
  • 1 Green Bell Pepper Large Diced
  • 1 Can Artichoke hearts Drained
  • 1/2 Cup Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tsp Dijon Mustard
  • 2 Tsp Salt
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Dried Parsley
  • 1/2 Tsp Dried Rosemary
  • 1 Lemon Sliced (garnish)

Instructions

  1. Preheat oven to 425 degrees now if using canned beets. If boiling beets wait about 30 minutes and then turn on oven to preheat.

  2. Remove tops from beets leaving about 1 inch of stem remaining. Add beets to a medium pot and cover with cool water. Bring to a boil on the stove. Once the water has reached boiling reduce to a simmer and cover. Cook for 45 minutes or until beets can be easily pierced with a knife. If using canned beets continue on to step two.

  3. While beets are boiling prepare all the other vegetables. Dice the red onion and green bell pepper into large pieces. Slice the artichoke hearts into bite sized pieces. Set aside in a large bowl.

  4. If chicken breasts are of uneven thickness pound with a meat mallet or cover with a layer of plastic wrap and pound with a pot or skillet until chicken is approximately 1/2" thick.

  5. In a small bowl mix together olive oil and mustard. When combined add in red wine vinegar, lemon juice, and seasonings. Whisk together until combined. 

  6. Once beets are fully cooked remove them from boiling water and run cool water over them until you are able to handle them. Using a paring knife slice a small X over the beet and peel back the skin. Once all four beets are peeled dice them into quarters and add with the rest of the vegetables.

  7. Pour half of the olive oil mixture over the vegetables and stir to combine.

  8. Pour the remaining olive oil mixture over the chicken breasts and be sure to fully coat.

  9. Line a full sized sheet pan with parchment paper and lay out the chicken breasts. Arrange the vegetables around the chicken breast in a flat layer. If you do not have enough space this may require two pans to fit all the vegetables.

  10. Bake at 425 degrees for approximately 25 minutes or until the chicken reaches the internal temperature of 160 degrees and the vegetables have softened. 

  11. Serve immediately and squeeze fresh lemon slices over the whole dish.

Recipe Notes

Canned beets can be used in place of fresh to make this recipe come together more quickly.