Mediterranean Chicken Thighs Sheet Pan Dinner
With a delicious chicken marinade and loads of veggies, this easy weeknight meal is sure to please even picky eaters!
Ingredients
- 1 Bottle Greek Salad Dressing
- 5 Chicken thighs skin on, bone in
- 1 lb Baby potatoes cut in bite size chunks
- 8 Cherry tomatoes cut in half
- ⅓ English Cucumber diced
- ¼ cup Feta cheese crumbled
- 1 tablespoon Mediterranean Seasoning
Instructions
- In a large freezer bag, add the chicken thighs and one cup of the Greek dressing. Allow to marinate 12 – 24 hours. (Optional)1 Bottle Greek Salad Dressing, 5 Chicken thighs
- Preheat oven to 375F
- In the bottom of a baking dish or sheet pan, line with parchment or non-stick spray
- Line the bottom of the dish with potatoes and add the marinade from the bag the chicken was in.1 lb Baby potatoes
- Place the chicken thighs on top of the potatoes and sprinkle with seasoning mix.1 tablespoon Mediterranean Seasoning
- Bake for approximately 30 minutes or until the chicken is golden brown and no red juices run from them. You can also check with a thermometer, and it should reach 165–175°F.
- When cooked, remove from oven and let cool for 10 minutes. Sprinkle the tomato halves, cucumber and feta cheese on top. Enjoy!8 Cherry tomatoes, ⅓ English Cucumber, ¼ cup Feta cheese