Greek Chicken, Artichoke & Baby Potato Roast

First things first, I apologize for the delay in blog posts! The last few weeks have been a bit hectic, and to top it all off, I ended up having appendicitis while on a work trip in Canada last week. That resulted in surgery and getting back to the US several days later than planned. I'm now in recovery mode and figured I'd take some of this spare time to catch up on my blog posts. I did have one recipe that I had forgotten to post before leaving. I love anything Greek inspired, so this caught my eye for an easy, healthy week night dinner. You can get creative with the vegetables you use, but I'd go ahead and give this a try! It was quite tasty and clean eating approved!

Ingredients:

Olive oil cooking spray

4 skinless chicken thighs (I bought boneless, but bone-in as originally called for may work better, or chicken breasts cut into halves)

1 large lemon

4 garlic cloves, minced

~ 8 oz marinated artichokes, cut into bite-size pieces (you can also use frozen)

~ 1 pd baby potatoes (gold, red, purple all work - I used a mixture), scrubbed and cut into quarters

2 tb fresh oregano, finely chopped

1 tb olive oil

1/2 tsp salt

1/8 tsp red pepper flakes (optional)

pinch ground black pepper

1/3 cup feta cheese, crumbled

~ 1 cup zucchini, sliced into 1/2 inch rounds and cut into quarters or halves (your preference)

Directions:

Preheat oven to 400 degrees. Cover a large baking sheet with foil and spray with cooking spray. Pat the chicken dry with paper towels. Zest half of the lemon and cut the other half into wedges. In a large bowl, using tongs, toss the chicken with the lemon zest, lemon wedges, garlic, potatoes, zucchini, oregano, oil, salt, pepper, and and pepper flakes until well coated. Set the fresh artichokes aside. If using frozen artichokes, you can toss them in as well at this time. Spread the chicken and vegetables on the baking sheet and roast for approximately 40 minutes, turning everything halfway through. If using fresh artichokes, add these in during the last 10 minutes to cook. Remove and discard lemon wedges. Divide chicken and vegetables between serving plates and top with the feta cheese. Serve immediately. Enjoy!