Sheet Pan Greek Chicken Dinner

Serves 8 in about 1 hour. The stove brings extra virgin olive and mushrooms together.

Ingredients

• ¾ cup extra virgin olive oil
• ½ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• 2 teaspoons dried oregano
• ½ teaspoon dried thyme leaves (not ground)
• 4 large garlic cloves (pressed)
• 2 teaspoons dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 8 skinless boneless chicken thighs
• 1 pound baby gold potatoes (cut large ones in half)
• 1 pint cherry tomatoes
• 1 red bell pepper sliced
• 1 red onion sliced
• ½ cup kalamata olives pitted
• 6 ounces feta cheese
• Asparagus spears ends trimmed
• 1 small zucchini sliced
• 1 handful fresh green beans trimmed
• Mushrooms
• 1 handful parsley chopped

Method

1. Line a sheet pan with parchment paper. Set the chicken thighs in a gallon size zip-closure baggie. keep it nearby.
2. Tip in the olive oil, lemon juice, lemon zest, oregano, thyme, garlic, Dijon, salt, and pepper to a jar with a lid. With the lid on, shake vigorously until the marinade is throughly mixed.
3. TIP: If you don't have a jar, you can add everything but the olive oil to a bowl and use a whisk while drizzling the olive oil into the bowl until emulsified.
4. Tip in ¾ of the marinade into the bag of chicken, zip it closed completely, and massage the chicken to coat all of the pieces in the marinade. Lay the baggie flat and set in the fridge for about 15 minutes or overnight if making ahead. Flip it over after a few minutes.
5. While the chicken is marinating, get all of your vegetables chopped, sliced, etc. Stir in the veggies to a large bowl.
6. Tip in the remaining marinade over the vegetables and use a large spoon to toss and coat them. Then spread them out on the prepared baking sheet pan.
7. Heat oven to 425°F.
8. When the chicken is done marinating, remove it from the baggie and nestle the pieces in with the veggies, spread out. You can drizzle the extra marinade over.
9. Cook for 20 minutes, then add the kalamata olives and feta cheese (chunked). Return pan to the oven and cook about 10 more minutes or until the chicken is at an internal temperature of 165°F.
10. Taste and add a sprinkle of salt, if you want it. Plate with a generous garnish of chopped parsley.

More chicken ideas are in the chicken collection.