One-Pan Greek Chicken & Veggies
One-Pan Greek Chicken & Veggies
Melanie Richtman
Perfect Dinner Recipe
Cookware used: 9" x 13" Bake & Roast
Ingredients
1.5 pounds of boneless chicken thighs
1 pound of gold potatoes
1 red onion
Kalamata and/or green olives (if desired)
Feta cheese
Dill, parsley, and lemon wedges for serving (if desired)
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1/3 cup olive oil
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
3 cloves garlic, minced
1 teaspoon of oregano
1 teaspoon of dill
1 teaspoon of cumin
Salt and pepper to taste
Directions
Mix the olive oil, lemon juice, red wine vinegar, lemon juice, garlic, oregano, dill, cumin, salt, and pepper in a bowl. Distribute the marinate over your chicken thighs and let marinate for at least 30 minutes.
Preheat the oven to 425 degrees. Cut the baby potatoes in half, season with salt and pepper, and add to a stainless steel bake & roast pan. Bake for 15-20 minutes before adding the chicken and additional vegetables to the pa
Chop an onion and your olives (if you’re using them). After the potatoes have cooked for 15-20 minutes, add your chicken, onions, and olives to the pan and place back in the oven for another 30 minutes or until the chicken reaches a minimum internal temperature of 165 degrees.
Serve with feta cheese, lemon wedges, fresh dill, and fresh parsley as desired.
