Mediterranean Chicken Sheet Pan Dinner

Mediterranean Chicken Sheet Pan Dinner

Serves 6

1 pound baby potatoes, halved

1 pound sweet potatoes, halved

1/2 cup extra-virgin olive oil

1 lemon, juiced

1/4 cup balsamic vinegar

4 cloves garlic, minced

8 basil leaves, chopped

2 teaspoons dried oregano

2 teaspoons paprika

2 teaspoons salt

1 teaspoon black pepper

6 skinless, boneless chicken breasts

1 red onion, sliced into petals

1 large pepper, halved, seeded and sliced lengthwise

2 lemons, sliced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/2 cup pitted kalamata olives

Preheat the oven to 350 degrees

Boil potatoes for 8 minutes, drain

Whisk olive oil, juice of 1 lemon, balsamic vinegar, garlic, basil, oregano, paprika, salt, and pepper together in a large bowl

Add chicken breasts, onion, pepper, and potatoes

Stir until everything is evenly coated

Transfer vegetable-chicken mixture to a roasting pan and spread in an even layer

Scatter lemon slices over the vegetables

Cover and bake in preheated oven for about 20-25 minutes

Remove from oven, slice chicken and place back in pan

Bake for another 5-10 minutes

Remove from oven and top with feta, parsley, and olives

We enjoyed ours with Balsamic Glaze and warm Naan bread