Greek Lemon Sheet Pan Chicken & Vegetables
Courtesy of Handy Eats
Last night I was looking to make something light and healthy. Greek/Mediterranean food is my absolute favorite and this was also very easy for a weeknight meal. You can get creative with the vegetables you cook on the sheet pan with the chicken. Tonight I just chose baby potatoes because I had canned green beans I also wanted to include that were made by my Grandmother (they're the absolute best in the world)! Give this a go for tasy, quick weeknight meal. Enjoy!
1/2 cup olive oil
1 lemon, juiced
3 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
2 tsp dijon mustard
1 tsp salt
1/2 tsp pepper
4-6 chicken thighs (I use boneless, skinless, but you can choose your favorite)
~3/4 lb baby yellow potatoes, quartered into bite size pieces (I used half bag of Melissa's baby yellow potatoes)
*Note: I'm not including the green beans here as those were just reheated on the stove...here you could add whichever other veggies you would like.
Preheat oven to 425. Combine the first 8 ingredients in a bowl and whisk together. Reserve about 1/4 of the marinade for the potatoes. Rinse and pat dry the chicken and add to the marinade. Pour into a large ziploc bag and let marinate for at least an hour, but up to 6 hours. I only had time for 1 hour and it was still full of flavor. When done, use a non-stick sheet pan, or spray with Pam, and place the potatoes on the pan. Pour over the remaining marinade and coat the potatoes. Nestle the chicken in between the potatoes. Bake for 30 minutes. Remove and top with the feta cheese and bake for another 5-10 minutes. I reheated my canned green beans with some diced tomatoes on the stove with salt and pepper and also served that on the side. Enjoy!