GREEK SHEET PAN DINNER
Greek Chicken Sheet Pan Dinner
Serves 4
Ingredients
4 Chicken Thighs, skin on, bone-in (about 1 ½ pounds), preferred brand Bell & Evans
1 Yellow Bell Pepper, sliced
1 Red Onion, sliced in wedges
12 ounces (¾ pound) Green Beans, trimmed
1 - 1 ½ pounds Little Potatoes, sliced in half or quartered depending on size
1 ½ c Cherry Tomatoes
½ c Feta Cheese, crumbled (preferred brand Dodoni)
½ c Extra Virgin Olive Oil
1 Tsp Lemon Zest
4 Garlic Cloves, minced
2 Tsp Oregano, dried
2 Tbsp Parsley, fresh chopped, divided
1 Tsp Dijon Mustard
1 Tsp Seasoned Salt
½ Tsp Black Pepper
Half of a Lemon
Directions
Preheat the oven to 425F
In a mason jar add the olive oil, lemon zest, garlic, oregano, 1 tbsp parsley, dijon, seasoned salt and pepper and mix; set aside.
Add the chicken to a gallon ziplock bag and add ½ the marinade and let the chicken marinate in the refrigerator for at least an hour - all day is actually better.
Add the onion, peppers, green beans, cherry tomatoes and potatoes to a separate gallon ziplock bag or a large bowl and the rest of the dressing. This can marinate all day as well or at least an hour before baking.
On a large rimmed sheet pan lined with foil and sprayed with cooking spray add the bag of veggies. Then nestle the chicken thighs amongst them.
Bake for about 35-40 minutes or until the chicken is golden brown and the skin is crispy (internal temp 165F).
Once the pan comes out of the oven, squeeze half a lemon over top then sprinkle with the feta cheese and the rest of the parsley. Serve immediately.
