Description
Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!
Ingredients
- ¼ cup extra-virgin olive oil
- lemon, juiced
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried tarragon
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon 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
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 8 pitted kalamata olives
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a large 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. Add chicken thighs
- onion
- baby bell peppers
- and potatoes. Stir until everything is evenly coated.
- Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables
- making sure to leave the chicken uncovered so that the skin will brown.
- Bake in preheated oven for about 40 minutes. Remove from oven and top with feta
- parsley
- and olives.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4