Sheet Pan Mediterranean Chicken and VegetablesCourse: Dinner
1 tsp each dried tarragon, dried oregano, and paprika
1 tsp salt
½ tsp pepper
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
- 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.
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