Greek Chicken with Peppers & Potatoes
Yield 4-6 servings
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Cavender’s All Purpose Greek Seasoning
- 1 teaspoon paprika
- 2 cloves garlic minced
- kosher salt and cracked black pepper
- 1 ½ pounds boneless skinless chicken thighs,
- 1 pound baby potatoes, halved
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 1 lemon sliced
- 8 ounces feta, crumbled
- ⅓ cup olives, pitted
For Dill Sauce:
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill
- kosher salt and fresh cracked black pepper
Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment paper.
In a large mixing bowl whisk to combine olive oil, vinegar, Greek seasoning, paprika, garlic, and a big pinch of both salt and pepper. Add chicken thighs to bowl and toss to coat generously. Leaving the marinade in the bowl, use tongs to transfer to lined sheet pan, evenly spacing the chicken out.
Add the potatoes, bell peppers, and onions to the bowl and toss with remaining marinade. Using the same set of tongs, transfer vegetables to the sheet pan, arranging everything in an even layer around the chicken. Add the lemon slices and then transfer to the oven and roast for 25 minutes.
Remove from the oven and top each piece of chicken with feta cheese and scatter olives on the sheet tray. Roast for an additional 5 minutes or until the chicken is cooked through (165º F) and the potatoes are golden brown.
For the sauce, whisk lemon juice, yogurt, and dill in a small bowl. Add salt and pepper to taste.