One-Pan Easy Chicken Skewer Greek Bowl
Equipment
- 1 Large baking sheet (11”x16” or larger)
- 6-7 Skewers
Ingredients
Main Ingredients:
- 1 lb chicken thighs - cut into bite-sized pieces
- 1 lb mini potatoes - halved
- 1 red onion - sliced
- 2 zucchini - cut into 1/2-inch slices
- 2 medium carrots - cut into 1/2-inch slices
- 3 tbsp olive oil
- Juice of 1 1/2 lemons
- Zest of 1 lemon
- 2 tsp honey
- 3 cloves garlic - minced
- 2 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1.5 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Potato Seasonings:
- 1 pinch salt
- 1 tsp black pepper
- 1 tsp Potato Slayer Seasoning - by Fire & Smoke Society
- 2 tbsp olive oil
For Serving
- ½ cup tzatziki
- cherry tomatoes - optional
- Hot honey - for drizzling (optional)
Instructions
- Preheat oven to 425F.
- Add the potatoes and all the potato seasonings to a large baking sheet. Toss until evenly coated, then spread into an even layer. Roast for 20 minutes.
- Meanwhile, in a large bowl, combine the chicken with the 3 tbsp olive oil, juice of 1 lemon, lemon zest, honey, garlic, Dijon mustard, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Toss until the chicken is well coated. Thread the chicken onto the skewers and set aside.
- Add the onion, zucchini, and carrots to the same bowl and toss them in the remaining marinade until evenly coated.
- Remove the potatoes from the oven. Carefully push them to one side of the baking sheet. Spread the vegetables over the other side of the pan, then rest the chicken skewers on top of the vegetables. Return to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Divide the potatoes and vegetables among serving bowls. Top with the chicken skewers, a generous dollop of tzatziki, and a drizzle of hot honey, if desired. Finish with a squeeze of the remaining lemon and enjoy!
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