This great weeknight dinner is absolutely delicious. It requires very little preparation (10-15 min.) and then you just throw it in the oven and dinner comes out ready, all on one pan! You can even prepare it in the morning or the night before. The leftovers are also great on a salad the next day for lunch!
You can be totally flexible with the vegetables and even make it meatless if you want. The flavor is all in the marinade and the roasted flavor throughout the dish.
Mediterranean Chicken and Vegetable Sheet Pan Dinner
1 bell pepper
1/2 red onion
4-6 small/med red potatoes
1 can artichoke hearts, quartered
2 chicken breasts
Marinade (see below)
4 oz feta cheese
2 TBSP capers
1/3 C olive oil
2 teas garlic, minced
1 lemon, juiced
1 TBSP fresh oregano, minced
1 teas paprika
1 teas salt
1/2 teas pepper
Mix all of the marinade ingredients in large bowl.
Cut vegetables and potatoes into large bite size chunks. Place all vegetables and potatoes in bowl with marinade and toss to coat. Place vegetables and potatoes on greased sheet pan, reserving marinade in the bowl.
Cut chicken in bite size pieces. Toss chicken in remaining marinade and then put on sheet pan with vegetables and potatoes.
At this point you can wrap the sheet pan and put in the fridge until dinner.
When you are ready, preheat the oven to 400 degrees. Bake sheet pan for 20 – 25 minutes until chicken is cooked and potatoes are tender.
Sprinkle feta cheese and capers on top of everything. Broil pan for another 3 – 5 minutes until everything is brown and bubbly. Enjoy!