Mediterranean Sheet Pan Chicken
Mediterranean Sheet Pan Chicken
Prep it and forget it! Quick and delicious dinner, ready with a minimum amount of fuss.
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20 min
Prep Time
1 hr
Total Time
4
servings Ingredients
14 cup Land O Lakes® Butter with Canola Oil, melted
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
12 teaspoon pepper
1 medium acorn squash, seeded, cut into 8 wedges
1 medium red bell pepper, seeded, cut into 1/2-inch wide strips
2 medium (12 cup) shallots, peeled, sliced
1 (14-ounce) can quartered artichoke hearts, drained
2 pounds (4) bone-in, skin-on chicken thighs
14 cup kalamata olives, drained, quartered
14 cup crumbled feta cheese
*Substitute 1 1/2 pounds sweet potatoes, cut into thick slices.
How to make
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STEP 1
Heat oven to 425°F.
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STEP 2
Combine melted Butter with Canola Oil, lemon juice, oregano, salt and pepper in large bowl until well mixed. Add squash, bell pepper, shallots and artichokes; toss lightly to coat.
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STEP 3
Using slotted spoon, lift vegetables onto half-sheet pan (11 1/2-inch x 17-inch), leaving remaining butter mixture in bowl. Spread vegetables evenly on pan.
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STEP 4
Toss chicken thighs in butter mixture; place chicken over vegetables. Pour any remaining butter mixture over top of chicken and vegetables.
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STEP 5
Bake 35-40 minutes or until meat thermometer inserted in thickest part of chicken reads at least 165°F.
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STEP 6
Remove from oven; sprinkle with olives and feta. Serve immediately.
420 Calories
21 Fat (g)
150 Cholesterol (mg)
1320 Sodium (mg)
26 Carbohydrates (g)
5 Dietary Fiber
32 Protein (g)
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