Greek Chicken Sheet Pan Dinner

• 1/2 cup of olive oil
• 1 lemon, juiced
• 4 garlic cloves, minced
• 2 teaspoons of dried oregano
• 1 teaspoon of Dijon mustard
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 6 chicken thighs
• 1 large russet potato, diced
• 1 red or green bell pepper, cut into 1-inch pieces
• 1/2 large red onion, cut into 1-inch wedges
• 1 pint of cherry or grape tomatoes
• 1/2 cup of kalamata olives
• 1/4 cup of feta cheese crumbles

1. Preheat oven to 425 degrees.
2. In a small bowl whisk together the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
3. Place the chicken thighs in a bowl and pour about 2/3 of the marinade on top. Mix together and coat the chicken well. Cover with plastic wrap and marinate in the refrigerator for 10-15 minutes.
4. While the chicken is marinating, spread the potatoes, bell pepper, red onion, and tomatoes onto a baking sheet and drizzle with the remaining marinade on top. Toss together to coat all the vegetables evenly.
5. Add the chicken thighs to the baking sheet. Nestle them around the vegetables so that everything is in one even layer. Bake for 35 minutes.
6. Remove the baking sheet from the oven. Add the olives and feta crumbles then place back into the oven for another 10-15 minutes.
7. Serve immediately with tzatziki. Enjoy!