LOW-MAINTENANCE GREEK CHICKEN WITH PEPPERS + POTATOES
Sheet pan dinners are a staple in our home for their ease and simplicity – not to mention how delicious they are! This simple dinner technique is our go-to solution for busy weeknights. It’s a bonus that this also drastically cuts down on dreaded dishwashing. When it comes to sheet pan dinners, my protein of choice is typically chicken thighs. I read somewhere this week that chicken thighs are the new bacon – I tend to agree! They’re super flavorful, easy to cook quickly, and the perfect serving size.
Because I like my dinners low-maintenance and a breeze to clean up, this approach to cooking is right up my alley. I’m all for tossing all of my ingredients directly on the sheet pan and voila! Dinner in no time.
This recipe, in particular, is a favorite around here as it incorporates some of our favorite Mediterranean flavors. It also includes one of my favorite all-purpose seasonings – Cavender’s Greek Seasoning. I reach for this one often and always make sure I have it on hand in my pantry. This seasoning paired with bell peppers, baby potatoes, red onion, feta, and olives have made it a favorite amongst my family members. The creamy dill sauce we serve with it is like candy – so delicious! We’re of the opinion in this household that typically a tasty sauce can take any dinner from good to great!
To make this dinner even more manageable, I’ll often times prep my veggies in advance and prep a storage bag with sliced bell peppers, potatoes, and red onions.
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.