Sheet Pan Antipasto Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 8-10 chicken thighs
  • 3 tbsp. olive oil
  • 2½ tsp. salt
  • 1 tsp. ground black pepper
  • 2 tbsp. oregano
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. smoked paprika
  • 2 lemons
  • 1.5 lbs. baby potatoes
  • 1 red onion, roughly chopped
  • 1 jar artichoke hearts
  • 1 pint grape or cherry tomatoes
  • 4 oz. feta cheese
  • 1 jar kalamata olives
  • Fresh parsley for topping
Instructions
  1. Pat chicken thighs dry with a paper towel and set aside.
  2. In a small bowl, combine, salt, pepper, oregano, garlic powder, smoked paprika, and zest of one of the lemons.
  3. Optional step: to brown the chicken thighs, heat 1 tbsp. of olive oil in a skillet. Use about half the seasoning blend to coat the chicken on both sides. Place the chicken skin side down on the skillet and cook until the skin is golden, then flip to the other side to cook until browned. This step is optional, but it does help to render the fat off of the chicken and prevent the rest of the dish from getting too soggy. Plus the skin gets extra crispy and delicious!
  4. Cut the potatoes in half or quarters if they are large. Place the potatoes and chopped onion on the tray, along with one of the lemons cut into wedges. Drizzle with 1 tbsp. olive oil and add the remaining seasoning, toss to combine. Place the chicken on top and roast for 25 minutes.
  5. Remove the pan from the oven and add the tomatoes, artichoke hearts, and olives. Return the pan to the oven for an additional 25 minutes. Ensure the internal temperature of the chicken is 165 degrees before removing from the oven.
  6. Top with feta, fresh parsley, and lemon juice when done cooking and serve. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sheet-pan-antipasto-chicken/