SHEET PAN GREEK CHICKEN

A Picture I took just before putting it in the oven after adding the chicken

Thank you everylastbite.com for this posting this recipe. I did make a few changes, but the dish turned out so well that my husband, Michael, told me I can make this any time I want.

INGREDIENTS

1 Red pepper, seeded and cut into 1-inch strips

1 Yellow pepper, seeded and cut into 1-inch strips

1 Red onion cut into eight pieces

2 Cups of cherry tomatoes cut in half

1 can (13.75 ounces) quartered Artichoke hearts (I used Great Value brand and used 1/2 of the juice in the sauce)

2 Tablespoon of lemon juice

6 Boneless skinless chicken thighs (or if using breasts, only need 2)

4 Cloves of garlic, minced

1/2 Cup olive oil

3 Tablespoons balsamic vinegar (I used apple cider vinegar)

1 Teaspoon paprika

2 Teaspoons dried oregano

1/2 Teaspoon salt

1 Teaspoon pepper

2 Tablespoons chopped fresh basil

1 Can (3.8 ounces) Sliced olives (I used Great Value brand and drained the juice)

1/2 Cup chopped Feda cheese (I omitted this to make it lactose free for my husband)

DIRECTIONS

1. Heat oven to 400 degrees

2. On a large baking sheet (one that has a rim) spray olive oil or avocado oil

3. In a bowl, whisk together the garlic, olive oil, vinegar, paprika, lemon juice and oregano and let rest 10 minutes while cutting vegetables.

4. In another bowl, place the sliced peppers, 8 onion pieces, tomatoes, artichoke hearts with 1/2 the juice from the can and sliced olives. Pour 1/2 of whisked sauce over the vegetables, add salt and pepper and toss until well coated.

5. Spread evenly on the rimmed baking sheet and place in the oven for 20 minutes

6. While the vegetables are in the oven, put boneless, skinless chicken in bowl with remaining sauce to marinate.

7. After 20 minutes, remove the baking tray and place marinated chicken on top of the vegetables. Drizzle the rest of the sauce left in the bowl over the chicken and vegetables for a final coating. (It is at this time you can also add the Feta cheese if using)

8. Return Baking sheet to oven and bake another 30 or until chicken is no longer pink in the center. (Because I used boneless, skinless chicken thighs, the chicken cooked rather quickly. Breasts may take longer)

“There is neither Jew nor Greek, slave nor free, male nor female, for you are all one in Christ Jesus.”

— Galatians 3:28 (NIV)

Please let me know if made this dish and how it came out for you. God Bless you.