Mediterranean Sheet-Pan Chicken

Poultry

• Total Time: 45 mins-1 hour
• Prep Time: 15 mins
• Bake Time: 30-35 mins
• Yield: 4 servings

Equipment

• 9x13 Baking Dish
• Serving & Mixing Bowls

Ingredients

• ½ cup Mediterranean vinaigrette*
• 4 bone-in Chicken thighs, skin removed
• 8 small red-skin potatoes, quartered
• 1 sweet red pepper, Cut into ½ strips
• 1 can water packed artichoke hearts, drained and halved
• ¾ cup pitted ripe olives, drained
• 1 red onion, cut into wedges
• ¼ tsp black pepper
• ¼ cup crumbled feta cheese

Directions

1. Spray a sheet pan with olive oil spray and set aside.
2. In a large bowl combine the first 7 ingredients. Toss to coat.
3. Place the chicken and veggies on the lid-in and sprinkle with black pepper.
4. Bake for 30-35 minutes or until a thermometer reads 170-175 degrees.
5. In desired pre-heat broiler and broil chicken and veggies 4 inches from heat until lightly browned.
6. Remove from oven and sprinkle with feta.

Mediterranean Vinaigrette

• ½ cup olive oil
• 1/3 cup red wine vinegar
• 1 juiced lemon
• 2 cloves garlic minced
• 1 tsp Dijon mustard
• ½ tsp oregano
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. Place ingredients in a small jar and shake to combine.

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