Greek Chicken and Potatoes

This sheet pan meal is bursting with flavor. The chicken and potatoes are roasted with lemon wedges and whole garlic cloves which later are taken out and added to a green mixture of fresh dill and parsley that tops of the dish and brings it to another level! 

Ingredients:

6 chicken thighs (skinless, boneless)

2 tbsp olive oil

1 tbsp smoked paprika

1/2 small onion, chopped

salt and pepper

red pepper flakes

1/2 lemon, sliced

7 garlic cloves, slightly smashed

4 tbsp butter, cut into 6 pieces

1lb baby potatoes, halved

2 tbsp olive oil

salt and pepper

1 lemon, 1 halved

2 cups mixed fresh parsley and dill, chopped

1/3 cup olive oil

2 tbsp red wine vinegar

2 pepperoncini, chopped

3/4 cup Greek olive mix (green and kalamata)

feta cheese, cubed

Directions:

Preheat oven to 425 degrees F. 

In a bowl, toss together the chicken, olive oil, paprika, onion, salt and pepper, and red pepper flakes.

You will need 2 baking sheets:

On the first, spread the seasoned chicken, lemon slices, and whole garlic cloves. Top each chicken with a piece of butter. 

On the second, toss the potatoes with 2 tbsp of olive oil. Season with salt and pepper. Add the lemon halves. 

Place both baking sheets in the oven at the same time. Bake the chicken for 25 minutes, or until cooked through. Roast the potatoes for about 40 minutes. 

Once both pans are out of the oven, transfer the chicken to the same baking sheet as the potatoes and set aside. Chop the sliced lemons, rind and all, chop the garlic, and add to a bowl. 

For the dressing: In the bowl with the lemons and garlic, combine the fresh herbs, 1/3 cup olive oil, red wine vinegar, and pepperoncini. Add some salt. 

Spread this dressing, olives, and feta over the chicken. Eat and enjoy the many flavors. 

Source: Half Baked Harvest