Summer Sheet Pan Mediterranean Chicken

For the dressing:
1/4 c lemon juice
1-2 tablespoons fresh oregano chopped
3-4 cloves minced garlic
3/4 t kosher salt
3/4t black pepper
1/2 c olive oil

1/2 large onion sliced in half inch slices
1 medium zucchini cut in half lengthwise, half inch slice
1 large pepper half inch slices
1/2 pint cherry or grape tomatoes cut in half
2 small – medium red potatoes, cut in quarters and sliced and sliced
6-8 boneless, skinless chicken thighs
2 T olive oil
1/2 c pitted Greek olives or olives of your choice, sliced
4 oz crumbled feta cheese
Chopped oregano and parsley
Arugula

Preheat the oven to 425 and position a rack in the center of the oven.
Prepare the dressing. In a large bowl whisk together the first 5 dressing ingredients.
Drizzle in the olive oil while continuing to whisk. The mixture should become emulsified.
Add the chopped vegetables to the dressing mixture and toss to completely coat. Remove the vegetables to a parchment lined baking sheet using a slotted spoon. Spread to a single layer.
Heat the 2 T olive oil in a medium sauté’ pan over medium to high heat. Add a couple of pieces of chicken at a time to the pan. Lightly brown on each side. Lower the heat as needed. Chicken should not be cooked through. Place the chicken pieces between the vegetables on the sheet pan. Spoon a little dressing over each piece. Sprinkle with kosher salt and pepper.
Roast for 35 minutes, chicken should be cooked through. Remove the pan from the oven and preheat the broiler. Broil for a couple of minutes, watching to be sure that chicken or vegetables are not burning.
Sprinkle with sliced olives and some of the crumbled feta cheese.
Garnish with some chopped parsley and oregano
Place a bed of arugula onto the plate. Spoon over the roasted chicken and vegetables. Sprinkle with a little extra feta cheese, optional.
Serve with crusty bread

Adapted by Jenn Borealo from the MediterraneanDish.com

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