Greek Sheet Pan Chicken

Ingredients

• 2 pounds bone-in skin-on chicken thighs
• 1 ½ tablespoons olive oil (divided use)
• 1 pound baby potatoes (halved)
• ½ red onion (chopped)
• salt and black pepper (to taste)
• 1 bell pepper (green or red, chopped)
• 1 cup grape tomatoes
• ½ cup crumbled feta cheese (for garnish, optional)
• lemon wedges (for garnish, optional)
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 teaspoon honey
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary (crushed)

Steps

1. 1

   Preheat oven 400°F.

2. 2

   In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.

3. 3

   Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.

4. 4

   Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.

5. 5

   Squeeze fresh lemon over top and garnish with feta cheese.