Sheet Pan Greek Chicken Thighs

I think a miracle occurred yesterday afternoon. One minute, we had no idea what to make for dinner, the next I was pulling stuff out of the refrigerator and we had a delicious meal on our hands. Ladies and gentleman, I give you Sheet Pan Greek Chicken Thighs

Marinade:

• 1/2 c. olive oil
• juice of one lemon
• 4 garlic cloves minced
• 2 t. oregano
• 1 t. thyme (I was forced to use tarragon, we were out of thyme)
• 1 t. salt
• pepper to taste

Throw 5 or 6 bone-in/skin attached chicken thighs a gallon bag with the marinade, seal the bag and turn a few times then let rest for 30 minutes.

Set the oven to 425 degrees.

Cover a sheet pan with aluminum foil

Prepare veggies:

• Bell pepper
• Grape tomatoes
• Sweet potato
• onion

Chop everything a pretty uniform size. 

When the chicken is done marinating arrange it on the sheet pan.

Put the veggies in the bag and massage them around to cover in marinade

Pour veggies and marinade onto the sheet pan and pop it into the oven for 25 minutes.

After 25 minutes sprinkle chicken and veggies with:

• crumbled Feta cheese
• pitted Kalamata olives

Return to the 425 degree oven for another 10-15 minutes

Remove from oven when chicken registers 165 degrees. Let sit for about 5 minutes before serving.