Greek Sheet-Pan Chicken

Greek Sheet-Pan Chicken

from tasteofhome.com
1 servings

I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies. Serve it with cucumber salad. —Sara Martin, Whitefish, Montana

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

Directions

  1. 1

    Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside.

  2. 2

    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 into chicken reads 170°- 175° and vegetables are tender, 30-35 minutes.

  3. 3

    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.