Greek Sheet Pan Chicken
Description
If you love flavors that are bright, briny, robust and fresh, Greek sheet-pan chicken is calling to you!
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
- Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside.
- 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.
- 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.
