Sheet Pan Greek Chicken And Potatoes Food

GREEK SHEET-PAN CHICKEN

Greek Sheet-Pan Chicken image

I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. -Sara Martin, Whitefish, Montana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bone-in chicken thighs, skin removed
1/2 cup Greek vinaigrette
8 small red potatoes, quartered
1 medium sweet red pepper, cut into 1/2-in. strips
1 can (14 ounces) water-packed artichoke hearts, drained and halved
3/4 cup pitted ripe olives, drained
1 small red onion, cut into 8 wedges
1/4 teaspoon pepper
1/3 cup crumbled feta cheese

Steps:

Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.

Nutrition Facts : Calories 481 calories, Fat 24g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 924mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.

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