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welcome to aysiarose.com where i blog about a little bit of everything but food is where my heart is.

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recipe review: greek chicken sheet pan dinner - skinnytaste fast + slow

recipe review: greek chicken sheet pan dinner - skinnytaste fast + slow

Within the past year or so I have become O B S E S S E D with feta cheese - it has such a salty and tangy taste and I love love LOVE it. While meal planning out of STFS for the week I saw this greek chicken recipe and what really drew me to it was the FETA! This dinner was very quick, easy and delicious! I will certainly make again very soon. 

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In the photo that Gina provides of the dish, she uses tri-color carrots, my local grocery stores were out of them so I just opted for regular carrots however, I did use tri-color potatoes. 

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Serving suggestion: This would also serve great over some mixed greens for a delicious salad. To see step by step how I prepared & cooked this dish, check out my Instagram Highlight here! (must have the IG app to view!) Recipe is also below! Enjoy! 

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INGREDIENTS

  • 4-5 boneless chicken breast or thighs

  • Olive oil spray or mister

  • 2 lemons

  • 1 pound of baby potatoes (red, gold or tri-color - up to you!) (cut into 1/4 inch thick slices)

  • 1 1/2 cups of small heirloom carrots (regular baby carrots cut in half work too!)

  • kosher salt and pepper

  • 4 teaspoons of oregano (fresh or dried)

  • 1 teaspoon garlic powder

  • 1 1/2 ounces feta cheese, crumbled and/or grated

  • 1 tablespoon grated lemon zest

  1. Preheat the oven to 425 degrees F.

  2. In a large bowl, combine the chicken, potatoes, carrots, 2 tablespoons olive oil, lemon juice, oregano, garlic and a large pinch of both salt and pepper (to taste). Toss well with your hands to evenly coat the chicken. Arrange everything in an even layer, along with lemon slices, without overcrowding too much. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden.

  3. When fully cooked, remove from the oven and squeeze 1/2 of a lemon over everything and crumble the feta by hand on top. Add in the lemon zest on top as well and then sprinkle a dash of oregano on top. Serve Immediately.

Feel free to add any additional seasonings (paprika, balsamic, etc.) or veggies (peppers, onions, etc.) to this dish to make it your own!

 

xo, aysia

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