Greek Chicken Sheet Pan Dinner
Ingredients
Scale
6 chicken thighs (or 3 breasts cut in half), boneless, skinless
1/4 cup olive oil
2 lemons (sliced in wedges)
1 teaspoon dill
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 cup green olives
1 large onion, sliced
2 pounds red, yellow or purple potatoes, cut into bite-sized pieces
1 pint cherry or grape tomatoes
1/2 cup feta cheese crumbles
Instructions
- Preheat oven to 400 degrees F. Prep veggies, slicing, quartering, etc.
- Arrange onions, potatoes, wedges from ONE LEMON and chicken on large sheet pan (baking tray). Slather with olive oil. Sprinkle with oregano, dill, salt and pepper. Rotate to coat everything on the pan in the oil. Roast for 30 minutes.
- Stir potatoes and onions with spatula, flipping over as possible. Be sure to coat the chicken with olive oil from the pan, or add more if needed. Add tomatoes, olives and feta cheese to the pan. Roast for an additional 10-15 minutes, until potatoes are crispy on edges and chicken is cooked through.
- Stir all potatoes and veggies again, coat chicken with olive oil from pan (or add a touch more.) Serve with additional lemon wedges.
Find it online: https://foodlets.com/2020/11/10/greek-chicken-sheet-pan-dinner/