Sheet Pan Mediterranean Chicken
¼ Cup Extra-Virgin Olive Oil
1 Lemon, Juiced
2 Tablespoons Balsamic Vinegar
1 Teaspoon Dried Tarragon
1 Teaspoon Dried Oregano
1 Teaspoon Paprika
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper
6 Chicken Thighs With Skin
1 Small Red Onion, Chopped
1 Small Jar of Marinated Artichoke Hearts;
1 Bag Fingerling Potatoes Halved
1 Lemon, Sliced
½ Cup Crumbled Feta Cheese
¼ Cup Fresh Flat Leaf Parsley, Chopped
20 Pitted Kalamata Olives
Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Step 2 Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, artichoke, and potatoes. Stir until everything is evenly coated.
Step 3 Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Step 4 Bake in preheated oven for about 45 minutes. Remove from oven and top with feta, parsley, and olives. Serves 4-6