Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!
Ingredients
- extra-virgin olive oil: 0.25 cup
- lemon: (juiced)
- balsamic vinegar: 2 Tbsp
- tarragon: 1 tsp (dried)
- oregano: 1 tsp (dried)
- paprika: 1 tsp
- salt: 1 tsp
- black pepper: 0.5 tsp
- chicken thighs with skin: 4 piece
- red onion, sliced into petals: 1 piece
- mini bell peppers, halved lengthwise and: 8 piece (seeded)
- baby potatoes: 1 pound (halved)
- lemon: 1 piece (sliced)
- crumbled feta cheese: 0.25 cup
- parsley: 0.25 cup (chopped, fresh)
- pitted kalamata olives: 8 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
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Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Dotdash Meredith Food Studios
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Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated. Dotdash Meredith Food Studios
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Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown. Dotdash Meredith Food Studios
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Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives. Dotdash Meredith Food Studios
