Quick and easy Sheet Pan dinner just in time for the busy season of the year. Have company over? Just double or triple the recipe and it will guarantee to be a delight. Pair with our Greek wine.
Salt and black pepper
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
4 bone in, skin on chicken thighs, trimmed
1 pound Yukon Gold potatoes, cut into 2 inch cubes
3 tablespoons extra virgin olive oil, divided
1 large lemon, cut in 4 thick slices
4 large garlic cloves, peeled and cut in half lengthwise
1/3 cup Kalamata olives, rinsed and roughly chopped
1 tablespoon capers, rinsed
2 tablespoons flat leaf parsley, roughly chopped
2 tablespoons fresh dill roughly, chopped
2 tablespoons crumbled feta cheese (optional)
Heat oven to 475 degrees. In a large mixing bowl mix 1 teaspoon salt and 1/4 teaspoon pepper with the oregano and the red pepper flakes. Season the chicken with 1 teaspoon of this mixture and set aside. Add 2 tablespoons of the olive oil to remaining seasoning in the large mixing bowl. Place the potatoes in the bowl and mix.
Brush a medium sheet pan with 1 tablespoon of the olive oil.
Place the garlic in the center of the medium sheet pan and cover with the seasoned chicken thighs skin side up. Arrange the potato cubes around the chicken. Place the lemon slices around the chicken and potatoes. Roast until chicken reaches 175 degrees. This should take about 30 minutes depending on the size of the chicken thighs. Remove the pan from the oven.
Remove the roasted chicken and place on a serving platter. With a fork, mash the cooked garlic into a paste while still on the sheet pan. Mix garlic into the potato mixture. Add the chopped olive, cappers, parsley and dill and mix into potato mixture. Place potato cubes and lemon slices around the chicken on the serving platter. Top with crumbled feta cheese if desired. Serve with crusty bread to soak up the delicious juices.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.