Greek Chicken Sheet Pan
This Greek Chicken Sheet Pan dinner is full of protein, veggies and healthy fats made all on one pan! Bursting with flavor from the artichokes, Kalamata olives, peppers, Brussels and sweet tomatoes. Topped with the easiest Greek marinade. This is another winner winner chicken dinner!
Ingredients
- 6 Chicken Thigh bone in and skin on
- 1 Red Bell Pepper sliced thin
- 1 lb Brussels Sprouts trimmed & cut in half
- 14 oz Artichoke Hearts packed in water & drained
- 2 cups Tomato Grape, or cherry tomatoes
- 1 cup Kalamata Olives
- 1 lb Potatoes Baby, cut in half
- Dressing:
- ⅔ cup Extra Virgin Olive Oil
- ½ cup Red Wine Vinegar
- 2 cloves Garlic minced
- ½ teaspoon Oregano Dried
- ½ teaspoon Basil Dried
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Dijon Mustard
Instructions
- Combine all dressing ingredients in a jar and shake well.
- Marinate the chicken in about ½ cup of the dressing for several hours or overnight.
- Preheat oven to 350˚ and line a large rimmed pan with parchment paper.
- Place Brussels, potatoes, peppers and lemon slices in a bowl and add ¼ cup of the dressing, tossing to coat.
- Place veggies and chicken on pan.
- Roast 45 minutes.
- Add tomatoes, olives, artichokes and remaining dressing to pan.
- Roast another 15 mins or until Brussels and potatoes are fork tender.
- Enjoy!
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