Mediterranean Chicken Sheet Pan Meal

Ingredients Needed

• ¼ cup extra-virgin olive oil

• lemon, juiced

• 2 tablespoons balsamic vinegar

• 1 teaspoon dried tarragon

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 4 chicken thighs with skin

• 1 small red onion, sliced into petals

• 8 mini bell peppers, halved lengthwise and seeded

• 1 pound baby potatoes, halved

• 1 lemon, sliced

• ¼ cup crumbled feta cheese

• ¼ cup fresh parsley, chopped

• 8 pitted kalamata olives

Instructions

In a large bowl, whisk together olive oil, the juice of one lemon, vinegar, tarragon, oregano, paprika, salt, and pepper.

Add the chicken thighs, onion, baby bell peppers, and potatoes to the bowl. Stir until all the ingredients are evenly coated.

Transfer the chicken and vegetable mixture onto the prepared baking sheet, spreading it out evenly. Arrange lemon slices on top of the vegetables, ensuring the chicken remains exposed to allow the skin to crisp up.

Bake in the preheated oven for approximately 40 minutes. Once done, remove from the oven and top with crumbled feta, fresh parsley, and olives.

Cooking Tip

Editor's Suggestion:

Please be aware of the differences in both the recipe title and cooking time when following the magazine version of this recipe.

Nutritional Information (per serving)