SHEET PAN GREEK CHICKEN THIGHS

INGREDIENTS

1 lb baby potatoes, halved
extra virgin olive oil
salt and pepper
2 lemons, 1 halved, and 1 sliced
1 yellow onion, sliced
4 tbsp salted butter, chilled and cut into 6 cubed
8 garlic cloves, smashed
2 tablespoons red wine vinegar
2 tbsp red wine vinegar
1-2 pepperoncini, chopped
3/4 cup olives, like castelvetrano, kalamata, etc.
2 cups mixed herbs, like fresh parsley, oregano, and dill, chopped
salt and pepper

INSTRUCTIONS

First, let’s cook the potatoes. Preheat oven to 425 degrees. Grab a large baking sheet. After your potatoes are washed and cut, add them to the tray, drizzle with olive oil, salt, and pepper. Add the lemon halves and roast in the oven for 20 minutes, or until the potatoes are tender.

Once the potatoes have softened, remove the tray from the oven and proceed to add the chicken. Arrange the onions, garlic, and lemon slices around the chicken. Add one of the cubes of butter to each piece of chicken. Return the baking sheet to the oven and roast for 20-25 addition minutes, or until the chicken reaches 165 degrees

While the chicken and potatoes are roasting, we’re going to make an additional dressing to top this dish. Add about ⅓ cup of olive oil, red wine vinegar, herbs, pepperoncinis, and olives, and give it a good mix to combine.

To finish this dish: remove the garlic cloves and lemon slices from the sheet tray after you pull it. Dice the lemon slices and the garlic (you want to make it kinda like a paste), and mix both into the dressing. Add more salt and pepper, maybe some red pepper flakes. Spoon this dressing over the chicken and potoates, and enjoy.