POULTRY
Total Time: 45 mins-1 hour
Prep Time: 15 mins
Bake Time: 30-35 mins
Yield: 4 servings
INGREDIENTS
- ½ cup Mediterranean vinaigrette (see directions below)
- 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
- Spray a sheet pan with olive oil spray and set aside.
- In a large bowl combine the first 7 ingredients. Toss to coat.
- Place the chicken and veggies on the lid-in and sprinkle with black pepper.
- Bake for 30-35 minutes or until a thermometer reads 170-175 degrees.
- In desired pre-heat broiler and broil chicken and veggies 4 inches from heat until lightly browned.
- Remove from oven and sprinkle with feta.
For the 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
- Place all ingredients in a small jar and shake to combine.