Sheet Pan Mediterranean Chicken and Vegetables

Sheet Pan Mediterranean Chicken and Vegetables
 
 

 

Sheet Pan Mediterranean Chicken and Vegetables

Recipe by Chef ShamyCourse: Dinner
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 8 oz Chef Shamy Garlic Butter

  • 1 tsp each dried tarragon, dried oregano, and paprika

  • 1 tsp salt

  • ½ tsp pepper

  • 4 Members Mark chicken thighs

  • 1 red onion, sliced into petals

  • 1 green bell pepper, cut into petals

  • 1 red bell pepper, cut into petals

  • 1 lb yukon gold potatoes, quartered

  • 1 lemon, sliced

  • ¼ cup crumbled feta cheese

  • ¼ cup fresh parsley, chopped

  • 8 pitted kalamata olives

  • Lemon juice, to finish

Directions

  • Preheat oven to 425° F.
  • Melt Garlic Butter in a small bowl. Add dried herbs, salt, and pepper. Whisk to combine, and set aside.
  • Place chicken thighs (skin up) and red onion, bell peppers, and potatoes on a sheet pan. Keep them separate to avoid cross contamination. Brush chicken and veggies with Garlic Butter mixture. Put lemon slices over top.
  • Bake at 425° F for 30-40 minutes, or until chicken reaches an internal temperature of 165°.
  • Remove from oven, and garnish with olives, feta, and parsley. Sprinkle with lemon juice, and serve.