Sheet Pan Greek Chicken and Vegetables
Servings: 4 servings
Equipment
- 1 Sheet Pan
Ingredients
- 4 4-oz skinless, boneless chicken breasts
- 1½ pounds Yukon Gold potatoes cubed
- 2 red bell peppers seeded and chopped
- 1 medium-sized white or red onion chopped
- ½ cup Kalamata olives pitted
- 2 tsp garlic minced
- 1 tbsp oregano dried
- ¼ cup extra virgin olive oil
- ⅓ cup lemon juice freshly squeezed
- sea salt and pepper to taste
- fresh minced dill (or dried) to taste
Instructions
- Preheat the oven to 400 degrees.
- Mix olive oil, lemon juice and all spices in a small bowl.
- Put chicken and vegetables (except olives) together in a large bowl until and toss with the olive oil/lemon juice mixture until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Add Kalamata olives.
- Bake at 400 degrees until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. A thermometer inserted into the center of the chicken breasts should read 165 degrees.