Greek Sheet-Pan Chicken

Name: Greek Sheet-Pan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Kelsey Dimberg

Ingredients

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4 bone-in chicken thighs, skin removed1/2 cup Greek vinaigrette8 small red potatoes, quartered1 medium sweet red pepper, cut into 1/2-in. strips1 can (14 ounces) water-packed artichoke hearts, drained and halved3/4 cup pitted ripe olives, drained1 small red onion, cut into 8 wedges1/4 teaspoon pepper1/3 cup crumbled feta cheese

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Instructions

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Step 1

Preheat the oven to 375°F. Spray a 15x10x1-inch baking pan with cooking spray. Set aside. In a large bowl, combine the vegetables, chicken and vinaigrette. Toss to coat. Place the chicken and vegetables in a single layer on a baking pan. They should be touching but not stacked on top of each other or overly crowded. Sprinkle with pepper.

Step 2

Bake until a thermometer inserted in the chicken reads 170° to 175° and the vegetables are tender, 30 to 35 minutes. If anything is cooking too quickly, you can simply remove it from the pan early.

Step 3

If you enjoy a browned crisp on your food, do this extra step. If not, or if you're in a hurry, skip ahead! Preheat the broiler. Slide the pan 3 to 4 inches away from the heat, and broil the chicken and vegetables until lightly browned, two to three minutes. Remove the sheet pan from the oven. (Remember to turn off the broiler!)

Step 4

Let the dish cool slightly, and sprinkle with crumbled feta cheese before serving.