Sheet Pan Greek Chicken

• servings: 4 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

1 red pepper cut into 2 inch pieces

1 yellow pepper cut into 2 inch pieces

1 red onion cut into eighths

2 cups cherry tomatoes

1/2 cup artichoke hearts

1 lemon

4 chicken thighs

2 cloves garlic, crushed

1/4 cup olive oil

1 1/2 tbsp balsamic vinegar

1/2 tsp smoked paprika

1 tsp dried oregano

1/4 tsp salt

1/2 tsp pepper

2 tbsp chopped fresh basil

2/3 cup kalamata olives

1/4 cup chopped feta

Directions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.

3. In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.

4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Notes

• Use chicken thighs instead of chicken breasts

• Recipe doesn’t yield much dressing. 1.5x or double to get enough