Greek Sheet Pan Chicken & Potatoes

gluten-free ⓘ

3 meals (estimated)

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 1.5 lbs baby potatoes, quartered small
• 1.5-2 lbs chicken thighs
• 1 zucchini, chopped
• 1/2 red onion, sliced
• 1/2 cup Greek dressing
• 1 tbsp olive oil
• 1 lemon
• 2 tsp garlic powder
• 1 tsp oregano
• Salt & pepper
• Salt & pepper
• Feta cheese
• Kalamata olives

Instructions

1. Place quartered potatoes on a sheet pan and toss with olive oil, half of the Greek dressing, garlic powder, oregano, salt, and pepper.
2. In a separate bowl, marinate the chicken thighs with the remaining Greek dressing, juice from half a lemon, and additional seasoning to taste.
3. Add the marinated chicken, chopped zucchini, and sliced red onion to the sheet pan with the potatoes.
4. Bake at 425°F for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are crispy.
5. If the chicken is cooked through before the potatoes are finished, remove the chicken from the pan and continue baking the potatoes until they reach the desired crispiness.
6. Garnish the dish with feta cheese, Kalamata olives, and fresh lemon before serving.