A whole dinner in one sheet pan is perfect for a quick weeknight meal.
Karen Mangum shares how to whip up this yummy recipe.
Greek Chicken Sheet Pan Dinner
1 pound boneless chicken thighs
1 red bell pepper, sliced
1 sweet onion, sliced
1 zucchini, sliced
2 Tbsp olive oil
Juice of 1 lemon + 1 lemon sliced
2 Tbsp balsamic vinegar
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh oregano
1 Tbsp paprika
2 cloves garlic minced or grated
1/2 tsp each sea salt and freshly ground black pepper
8 ounces feta, cubed
1/4 cup oil packed sun-dried tomatoes
1/4 cup kalamata olives, pitted
Preheat the oven to 425 degrees F.
Combine the chicken, bell peppers, onion and zucchini on a rimmed 11 x 7-inch baking sheet.
Combine olive oil, lemon juice, balsamic vinegar, dill, oregano, paprika, garlic, sea salt and pepper in a small bowl. Whisk to combine. Pour over chicken and vegetables and toss well to evenly coat. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 30-35 minutes, tossing halfway through cooking until the chicken is cooked through and the vegetables golden.
When ready to serve, transfer chicken and vegetables to a serving plate and top with feta, sun-dried tomatoes, and olives. Garnish with any remaining oregano or dill sprigs.
Notes:
Prep ahead: Chop veggies, make olive oil spread and marinate chicken overnight if possible. Then arrange cut veggies and marinated chicken on baking sheet and bake as directed.
Find more recipes from Karen on her website, www.insidekarenskitchen.com.
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