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COSORI

Greek Sheet Pan Chicken for Air Fryers

15 Mins

Prep Time

40 Mins

cook Time

4

Servings
Greek Sheet Pan Chicken for Air Fryers Curated by: Chef Jackie
Greek Sheet Pan Chicken for Air Fryers

Contains

Dairy/Milk

Dairy/Milk

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

TurboBlaze™ 6.0-Quart Air Fryer

This delectable dish comes together within an hour and fits in an air fryer basket—no need to wash the basket between cooking your chicken and veggies.

How to Pick Chicken Thighs

Bone-in and skin on gives the dish more flavor but you may change it to boneless chicken thighs.

Ingredient Swaps

If you cannot find Greek olive oil, any extra-virgin olive oil will do just fine.

Nutritional Information

The Mediterranean diet puts a big emphasis on plant-based foods like fruits, vegetables, nuts, seeds, and especially legumes. Legumes are encouraged daily because they’re packed with protein, fiber, vitamins, minerals, and healthy carbs. This recipe features northern beans, a type of legume, and just half a cup gives you about 7 grams of protein, 7 grams of fiber, 20 grams of whole-food carbs, and over 450 mg of potassium. Pairing protein with fiber-rich carbs like these can help you stay full longer and support more stable blood sugar levels after meals.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

You can combine this recipe with sides like Rosemary Focaccia Bread, and Rice Cooker Simple Brown Rice

Ingredients

Chicken Wet Rub

Veggies

Scale 1x 2x 3x
Yield 4 Serving

Instructions

PREPARING AND ROASTING CHICKEN: 

  1. Stir together the ingredients for the wet rub except for the chicken in a medium bowl. Set aside 1 tablespoon of the wet rub. 
  2. Add the chicken thighs to the wet rub and coat thoroughly. 
  3. Remove the crisper plate from the air fryer basket. 
  4. Select the Preheat function, adjust temperature to 450°F, then tap Start/ Pause.  
  5. Place the chicken skin side down directly into the preheated basket.
  6. Select the Roast function at 425°F, adjust time to 20 minutes, then tap Start/Pause.
  7. Stir halfway through cooking.
  8. Remove when done and set aside.

COOKING THE VEGETABLES: 

  1. Combine the bell pepper, zucchini, beans, grape tomatoes, purple onion, olives, and garlic into a large bowl, then add the reserved wet rub. Mix well. 
  2. Place the mixed vegetables into the air fryer basket, then add the white wine. 
  3. Select the Broil function at 450°F, adjust time to 20 minutes, then tap Start/Pause
  4. Stir halfway through cooking.  
  5. Remove basket when 5 minutes remain and nestle the chicken into the vegetables. Top with feta cheese crumbles and return the basket to the air fryer.
  6. Remove when done. Garnish with fresh dill and parsley, then squeeze a lemon over the entire dish. Serve immediately.

You can repurpose leftovers by adding pasta into the dish or even shred the chicken to stuff into a pita pocket with the vegetables.

Nutrition

SERVING SIZE: 1 CALORIES: 548 PROTEIN: 33 g CARBOHYDRATES: 37 g FAT: 35 g FIBER: 16 g SATURATED FAT: 6 g CHOLESTEROL: 160 mg SODIUM: 769 mg 

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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