One Pan Greek Chicken Bake. This is a real winner for anyone who wants a time saver meal that taste amazing. I love Greek and Mediterranean food and flavors and this really hits that craving spot! You can serve this with Greek Lemon Rice or Roasted Greek Potatoes.
1 green pepper (cut into 2 inch pieces)
1 16oz bag of baby sweet peppers (red yellow orange) quartered
1 red onion (cut into eighths)
2 cups grape tomatoes cut in half
1 cup artichoke hearts quarter
2 lemon small cut in eighths
8 chicken thighs
4-5 cloves garlic (crushed)
1/2 cup olive oil
3 tbsp balsamic vinegar
1/2 tsp smoked paprika
2 tsp dried oregano
1/2 tsp salt
1 tsp pepper
2 tbsp chopped fresh basil or 2 tsp dried basil
1 cup kalamata olives
1/2 cup chopped feta
Preheat the oven to 390°
In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano.
Add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes in a large bowl. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated.
Layer the veggies on a large baking sheet pan.
Place the chicken pieces on top of the veggies and brush sauce.
Bake in the oven for 25 minutes.
After 25 minutes, add in the feta, chopped basil (or dried basil) and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 15 minutes. Check the chicken to ensure its no longer pink.