I’m all in regards to the easy meat and vegetable dinners. By altering up the seasonings, the combination of greens, and reduce of meat, you’ll be able to have an infinite variety of easy go-to meals. This week I mixed my favourite lemon-garlic-oregano marinade with rooster breasts and a mixture of peppers and onions to make this straightforward but satisfying Sheet Pan Greek Rooster and Greens. It makes an amazing weeknight dinner and holds as much as refrigeration effectively, so in fact, I meal prepped it!
Sheet Pan Greek Rooster and Greens
I used one of many entire lemons that I had stashed within the freezer for this recipe. Recent lemons may be costly when bought individually, so purchase a bag and freeze the rest for later. Take a look at my put up about tips on how to freeze entire citrus (and the way they can be utilized after freezing).
It’s like using a motorbike…
Sheet pan meals are a bit like using a motorbike. It’s a must to drift and generally pivot a bit to maintain the whole lot in steadiness. Substances prepare dinner at completely different charges relying on their dimension, form, and different elements. So regulate the whole lot and needless to say the cooking instances listed beneath might not be actual. That is the place you get to flex these cooking instinct muscle tissues!
P.S. I hit up Aldi for lots of those substances, so that you may discover some tremendous low costs for issues just like the olives, feta, grape tomatoes, and bell peppers! 😉
Sheet Pan Rooster and Greens
A straightforward do-it-yourself lemon garlic marinade transforms easy substances right into a flavorful Sheet Pan Greek Rooster and Vegetable dinner. Excellent for weeknights!
Lemon Garlic Marinade
Freshly cracked pepper
Rooster and Greens
small crimson onion
boneless skinless rooster breast
kalamata olives (about half cup)
Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Mix the olive oil, lemon juice (about 1/Four cup), garlic, oregano, salt, and a few freshly cracked pepper in a bowl. Save the lemon zest for later.
Chop the bell peppers and onions into 1 to 1.5-inch items. Place the tomatoes, bell peppers, and onions on a big baking sheet. Pour about half of the lemon garlic marinade over the greens and toss till they’re effectively coated. Roast the greens within the preheated oven for about 10 minutes as you put together the rooster.
Whereas the greens start roasting, put together the rooster breasts. In case your rooster breasts are thicker than three/Four-inch, pound them out to a good thickness of half to three/Four-inch thick. This may assist them prepare dinner rapidly and evenly. To pound the rooster, place them on a slicing board, cowl with plastic wrap to stop splatter, then gently pound the thicker ends with a rolling pin or mallet till even with the thinner finish.
Minimize every rooster breast into two items. Place the rooster in a shallow dish and pour the remaining marinade over prime. Toss the rooster within the marinade to coat.
After roasting for ten minutes, take away the baking sheet with the greens from the oven. Stir the greens effectively, then push them off to every facet making room for the rooster within the middle. Place the rooster items on the baking sheet.
Return the baking sheet to the oven and bake the rooster and greens for an extra 20-25 minutes, or till the interior temperature of the rooster reaches 165ºF. For added browning, change the oven to broil and end by broiling the rooster and greens for about 5 minutes.
Slice the olives in half. Sprinkle the olives, feta, lemon zest, and parsley over the rooster and greens after roasting, then serve (with rice, if desired).
Step by Step Pictures
Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice (you’ll need about 1/Four cup juice). In a bowl, mix 1/Four cup olive oil, the lemon juice, 4 cloves of garlic (minced), half Tbsp dried oregano, half tsp salt, and a few freshly cracked pepper. Save the lemon zest for later.
Chop two bell peppers and one small crimson onion into 1 to 1.5-inch items. Add 1 pint cherry tomatoes and the chopped bell peppers and onion to a big baking sheet. Add about half of the lemon garlic marinade to the greens, then toss to coat. Start roasting the greens for about 10 minutes within the preheated oven as you put together the rooster.
In case your rooster breast are thicker than about three/Four-inch on the thickest finish, you’ll wish to pound them out to verify they prepare dinner rapidly and evenly. To pound the rooster place them on a slicing board, cowl them with plastic wrap to stop splatter, then gently pound with a rolling pin or mallet till each ends are a good thickness (goal for half to three/Four-inch). I used two boneless skinless rooster breasts, about 1.5 kilos complete.
Minimize every rooster breast in half to make 4 items. Place them in a shallow dish and pour the remaining marinade over prime. Toss the rooster within the marinade till totally coated.
After the greens have roasted for ten minutes, give them a very good stir, then push them to both facet of the baking sheet to make room for the rooster. Place the rooster items on the baking sheet, then return it to the oven.
Bake the rooster and greens for an extra 20-25 minutes, or till the interior temperature of the rooster reaches 165ºF. Mine went just a little over, however the rooster remained good and juicy.
For just a little additional browning motion, change your oven setting to broil and broil the whole lot for 5 minutes extra.
As soon as the whole lot is completed roasting, prime with 2 oz. crumbled feta, about half cup kalamata olives (sliced in half) and the lemon zest.
Now it’s able to eat! Or pack up in meal prep packing containers. 🙂 You’ll be able to serve your Sheet Pan Greek Rooster and Greens with rice or preserve it low-carb and simply eat it as-is.