Sheet Pan Greek Chicken
4 Skinless, Boneless Chicken Breast Halves
1 ½ Pounds Yellow Potatoes, Cubed
2 Red Bell Peppers, Seeded And Chopped
½ Cup Coarsely Chopped Red Onion
2 Teaspoons Minced Garlic
2 Tablespoons Olive Oil
2 Lemons, Cut Into Wedges
1 Tablespoon Dried Oregano
1 Pinch Freshly Cracked Salt And Pepper To Taste
½ Cup Pitted Kalamata Olives
Step 1 Preheat the oven to 400 degrees F (200 degrees C).
Step 2 Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
Step 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes. Serves 4