Greek Sheet-Pan Chicken
Makes 4 servings
Ingredients
4 bone-in chicken thighs, skin removed
1/2 cup Greek vinaigrette
8 small red potatoes, quartered
1 medium sweet red pepper, cut into 1/2-in. strips
1 can (14 ounces) water-packed artichoke hearts, drained and halved
3/4 cup pitted ripe olives, drained
1 small red onion, cut into 8 wedges
1/4 teaspoon pepper
1/3 cup crumbled feta cheese
Instructions
Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside.
In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes.
If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese and top with Tzatziki.
Recipe from Taste of Home
Tzatziki
Makes 1-2 cups
Ingredients
-
1/2 c. grated fresh cucumber
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1 c. whole milk Greek yogurt
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4 tsp. extra-virgin olive oil, divided
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1 tsp. lemon zest
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1 tbsp. lemon juice
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1 tbsp. chopped fresh dill, plus more for garnish
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1 tbsp. chopped fresh mint, plus more for garnish
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1 tsp. honey
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1/2 tsp. salt
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1/4 tsp. ground black pepper
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Paprika, for garnish
- 1 clove minced garlic (optional)
Instructions
Place the grated cucumber on a paper towel; cover and squeeze firmly to remove as much liquid as possible. Add the cucumber to a medium bowl.
Add the yogurt, 1 tablespoon of the olive oil, lemon zest and juice, dill, mint, honey, salt, and pepper to the cucumber; stir to combine.
Just before serving, drizzle with the remaining 1 teaspoon olive oil; sprinkle with dill, mint, and paprika.
Recipe from Pioneer Woman
Smoked Corn on the Cob
Makes 4 servings
Ingredients
-
4 ears fresh corn with husks
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1/2 cup (4 oz.) salted butter, softened
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2 tablespoons chopped fresh cilantro
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1 1/2 tablespoons chopped seeded jalapeño chile (from 1
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medium chile)
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1 teaspoon kosher salt
-
1/2 teaspoon black pepper
Instructions
Preheat a gas grill to low (250°F to 300°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Arrange 1 1/2 cups mesquite wood or hardwood chips in a shallow, wide layer on a piece of aluminum foil; wrap foil loosely around chips to form a packet. Poke several holes in top of packet using tip of a knife. Set aside.
Working with 1 corn ear at a time, peel husks down and away from the ear; remove and discard silks. Pull husks together to form a ponytail-like handle; secure using kitchen twine.
Stir together butter, cilantro, jalapeño, salt, and black pepper in a small bowl. Spread about 1 tablespoon butter mixture over each corn ear to coat; set aside remaining butter mixture.
Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.
Recipe from Southern Living