Greek Chicken Sheet Pan Dinner

From: Skinny Taste Fast & Slow

4

serves

28

cooking time

450

Prehead Oven
Ingredients
  1. Olive Oil Spray
  2. 2 lemons
  3. 1 lb boneless, skinless chicken thighs
  4. 1 lb baby red potatoes, cut into 1/4 inch thick slices
  5. 12 small heirloom carrots, trimmed
  6. 2 tbsp olive oil
  7. 4 tsp fresh oregano leaves
  8. 1 1/4 tsp kosher salt
  9. 1 tsp garlic powder
  10. 1 1/2 ounces feta cheese
  11. 1 tbsp grated lemon zest
What to do?
Adjust the oven racks in the center and bottom third and preheat the oven to 450°F. Line 2 large rimmed baking sheets with foil and spray with oil.

Slice 1 of the lemons in 1/4-inch-thick rounds. cut the second lemon in half.

In a large bowl, combine the chicken, potatoes, carrots, juice from 1/2 lemon, the olive oil, 3 teaspoons of the oregano, 1 teaspoon of the salt, the garlic powder, and pepper to taste and toss well, using your hands so everything is evenly coated. Spread out in a single layer along with the lemon slices, without overcrowding, onto the prepared baking sheets.

Roast until the bottoms of the potatoes are golden, about 14 minutes. Flip the potatoes and carrots, switch the baking sheets from rack to rack and roast until the vegetables are tender, the potatoes are golden, and the chicken is cooked through, 14 more minutes.

Squeeze the remaining 1/2 lemon over everything, then top with grated feta, lemon zest and the remaining 1/4 teaspoon salt, pepper to taste and the reaming 1 teaspoon fresh oregano. Serve immediately.