Greek Sheet Pan Chicken

By spend with pennies

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)

Prep Time15mins
Cook Time50mins
Servings6

Instructions

Preheat oven 400°F.

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.

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.

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.

Squeeze fresh lemon over top and garnish with feta cheese.