Sheet Pan Chicken
& Summer Veggies
Ingredients
  • 1½ pounds baby potatoes, halved
  • 1 red onion, cut into wedges
  • 2 zucchini, sliced into half moons
  • 1 pint cherry or grape tomatoes
  • 6 ounces block feta, cut into cubes
  • 4–6 bone-in, skin-on chicken thighs
  • 2–3 tablespoons olive oil
  • Salt, pepper, garlic powder, paprika to taste
HOW 
to
  • Preheat oven to 400°F.
  • Add the potatoes, onion, zucchini, and tomatoes to a large sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Toss to coat.
  • Scatter the cubed feta over the vegetables.
  • Place the chicken thighs on top. Season with the same spices and lightly spray with olive oil.
  • Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. If needed, broil for the last 2–3 minutes for extra crispiness.
  • Serve as is or finish with fresh herbs and a squeeze of lemon.
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