Sheet Pan Greek Chicken and Peppers
adapted from Kelsey Nixon
serves 6
INGREDIENTS
- 1/2 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 2 tablespoon Greek Seasoning (ex. Covenders)
- 2 teaspoon paprika
- 4 cloves garlic, minced
- kosher salt & cracked black pepper
- 3 lbs. boneless chicken thighs
- 2 lbs. baby potatoes, halved
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 lemon, sliced
- 1/2 cup crumbled feta
- 1/2 cup kalamata olives, pitted
DILL SAUCE
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill, finely chopped
- kosher salt & cracked black
Preheat the oven to 425 degrees. Spray a sheet pan with non stick spray.
Add oil, vinegar, spices, garlic and salt and pepper to a gallon ziploc bag. Add chicken and toss to coat. Let marinate for up to an hour. Transfer chicken to sheet pan, allowing excess marinade to drip off. Reserve marinade.
To the reserved marinade, add potatoes, bell peppers and onion and toss to coat. Transfer vegetables to sheet pan and arrange in an even layer around the chicken. Add lemon slices and transfer to the oven to roast for 30-40 minutes (or until potatoes are tender).
Remove from oven and top chicken with crumbled feta and olives. Roast for an additional 5 minutes or until chicken is cooked through (165 degrees) and potatoes are golden brown.
Serve with Dill Sauce and toasted pita bread.
