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Sheet Pan Greek Chicken and Vegetables


I love quick weeknight dinners, especially when it means minimal dishes. This sheet pan Greek chicken & vegetables is balanced, full of flavour, and really quick to throw together on a busy weeknight. I suggest making extra for leftover Greek inspired lunch bowls. Just combine the cooked ingredients and top with Tzatziki. Yum!

Ingredients:

3 tbsp extra virgin olive oil

1.5 tbsp lemon juice

2 cloves garlic, crushed

½ tbsp dried oregano

¼ tsp dried thyme

1/4 tsp dried rosemary

Salt and pepper, to taste

4 skinless bone-in chicken thighs

1 pepper, cut into large slices

½ red onion, cut into large slices

10 mini potatoes, halved

How to make it:

  1. Mix oil, lemon juice, garlic, oregano, thyme and rosemary.

  2. Place chicken, pepper, onion and potatoes on a sheet pan lined with parchment paper. Drizzle with oil mixture

  3. Cook at 400F for about 30 minutes, until potatoes are easily pierced with a fork and chicken is cooked through.

Makes 2 serving.

Time: 40 minutes.

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