Greek Sheet Pan Chicken and Veggies
Servings: 6
Calories: 526kcal
Ingredients
For the dressing:
- ¼ cup fresh lemon juice
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup olive oil
For the sheet pan:
- 2 pounds boneless skinless chicken thighs
- 1 pound baby potatoes halved (about 4 cups)
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1 medium medium zucchini sliced into half moons
- 1 pint cherry tomatoes
- ½ cup Kalamata olives
- 6 ounces feta cheese cut into chunks
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together ¼ cup fresh lemon juice, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, and ½ cup olive oil until combined.
- Place the 1 pound halved baby potatoes, chopped red bell pepper, chopped yellow bell pepper, sliced zucchini, and cherry tomatoes directly onto the baking sheet.
- Pour about half of the dressing over the vegetables and toss everything directly on the pan until evenly coated. Spread the vegetables into an even layer.
- Add the 2 pounds boneless, skinless chicken thighs on top of the vegetables. Spoon the remaining dressing over the chicken.
- Bake for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. For extra color, broil for 2 to 3 minutes at the end. Scatter the ½ cup Kalamata olives and 6 ounces feta cheese around the pan.
- Spoon some of the pan juices over everything and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 23g | Protein: 37g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 1040mg | Potassium: 1085mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1433IU | Vitamin C: 107mg | Calcium: 198mg | Iron: 3mg
