Mediterranean Chicken Sheet Pan Dinner
Ingredients
- 1/4 cup olive oil extra-virgin
- lemon juiced
- 2 tbsp balsamic vinegar
- 1 tbsp tarragon dried
- 1 tbsp oregano dried
- 1 tbsp paprika
- 1 tbsp salt
- 1/2 tbsp black pepper
- 4 chicken thighs with skin
- 1 small red onion sliced into petals
- 8 mini bell peppers halved lengthwise and seeded
- 1 pound baby potatoes halved
- 1 lemon sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 8 pitted kalamata olives
Notes
Preheat the oven carefully to 425 degrees F (220 degrees C). Line a substantial rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Include chicken thighs, onion, child chime peppers, and potatoes. Blend until everything is equitably covered.
Move vegetable-chicken blend to the readied baking sheet and spread in an even layer. Dissipate lemon cuts over the vegetables, making a point to leave the chicken revealed with the goal that the skin will dark-colored.
Prepare in preheated oven for around 40 minutes. Expel from oven and top with feta, parsley, and olives.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 19g, Protein 31g, Fat 3g