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
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