Greek‑Inspired Sheet Pan Dinner

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Ingredients

• 2 pounds russet potatoes, scrubbed
• 1/4 cup extra‑virgin olive oil
• 2 teaspoons dried oregano, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 cup low‑sodium chicken broth
• Juice of 1 large lemon (about 2 tablespoons)
• 1/2 medium yellow onion
• 1 clove garlic
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely chopped fresh parsley and/or mint, plus more for garnish
• 1 pound 80% lean ground beef
• 1/2 cup crumbled feta (optional)

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Method

1. Preheat the Oven

Preheat the oven to 450°F (230°C).

2. Prepare the Potatoes

1. Cut the potatoes into 1/2‑inch wedges.
2. Transfer them to a rimmed baking sheet and toss with the olive oil, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. In a measuring cup, combine the chicken broth and lemon juice. Pour the mixture over the potatoes.

3. Roast the Potatoes

Roast the potatoes for 25–30 minutes, or until they begin to soften.

4. Prepare the Biftekia

1. While the potatoes roast, grate the onion on the large holes of a box grater (you should have about 1/2 cup).
2. Grate the garlic on the small holes.
3. Add the grated onion and garlic to a large bowl. Stir in the breadcrumbs, egg, chopped herbs, remaining 1 teaspoon oregano, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
4. Add the ground beef and gently mix until just combined. Fold in the feta, if using.
5. Form the mixture into eight 3‑inch patties.

5. Roast the Biftekia

1. Remove the potatoes from the oven once softened.
2. Arrange the patties on top of the potatoes.
3. Return the baking sheet to the oven and bake for about 20 minutes, or until the biftekia are cooked through, the potatoes are tender, and most of the liquid has evaporated.

6. Serve

Garnish with additional chopped fresh herbs and serve warm.

Storage

Leftover biftekia and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.


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