Greek Sheet Pan Chicken & Lemon Veggies

Happy Hump Day, everyone! Hopefully everyone in Elsa's path is doing alright. Last night I tried to sneak in a delicious dinner before the storm came our way - fortunately, we didn't have damage - just a lot of heavy wind & rain. This recipe was shared by a coworker of mine, and I'm so glad because this will definitely be a staple, just like it is for her! You could get creative with the vegetables you use, and maybe even swapping out shrimp for chicken, but I'd definitely adjust the cooking time if you do that (shrimp won't take anywhere near as long). I adapted this recipe to my own which is what's posted below, but the original can be found here: https://pamelasalzman.com/greek-sheet-pan-chicken-lemon-potatoes-recipe/. It says to marinate for at least 6 hours and up to overnight, which is recommended, but in a pinch, this was still SO good after marinating just 20 minutes. Enjoy!

Ingredients:

4 boneless, skinless chicken thighs (this was about 2.5 pounds which was almost too much), cut in half if large pieces.

1/4 cup extra virgin olive oil, plus extra for drizzling

1/4 cup fresh squeezed lemon juice, + 1 lemon sliced

1 1/2 tb red wine vinegar

1 tb minced garlic (2 large cloves)

2 tb dried oregano

2 tsp salt, plus a dash extra

dash of black pepper

1 red onion, cut into quarters and about 1-inch wedges

1 lb yukon gold potates, cut into 1 inch cubes (or the baby potatoes cut in half)

handful of cherry tomatoes, sliced in half (optional)

~1/4 cup reduced fat feta cheese (optional, for topping)

Directions:

In a large bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic, salt, and pepper. Toss in the chicken and cover well. Marinate in the refrigerator for at least 6 hours and up to overnight (or however long you can). When ready to cook, preheat the oven to 425 degrees. Combine the potatoes and red onion in a bowl and toss with a little olive oil, salt, and pepper (just a dash). Line a baking sheet with parchment paper and spread out the vegetables. Add the chicken throughout the vegetables and top with the lemon slices. Bake for 15 minutes. Remove from the oven and add the tomatoes if you're using them. Bake for another 15-20 minutes. If you're using bone-in chicken, you'll need to add about 10 minutes to your cooking time. Remove from oven and top with the feta cheese (optional). Serve!