Vegetable Chicken Sheet Pan Dinner
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Sweet Potatoes
- 5 Harvest Fresh Shallots, sliced
- 2 Red Bell Peppers, sliced
- 1 Package Grape Tomatoes
- 6 Chicken Thighs, (bone in, skin on)
- ½ Cup Kalamata Olives, pitted
- 2 Tbsp. Parsley, finely chopped
- ½ Cup Feta Cheese
Chicken Marinade
- ½ Cup Olive Oil
- 2 Tsp. Black Pepper
- 1 Tbsp. Dijon Mustard
- 4 Tbsp. Lemon, juice
- 4 Garlic cloves, minced
Directions
- Preheat oven at 425 degrees.
- In a bowl, add chicken marinade ingredients, whisk, until fully combined.
- Add Chicken thighs in the marinade and mix well, until fully coated. Set aside to marinate for 15 minutes.
- In a large bowl, add cubed Sweet Potatoes, Peppers, Shallots, Grape tomatoes, salt, black pepper, and olive oil, mix well.
- Using a baking sheet, add marinated vegetables, and spread evenly on the pan. Add marinated chicken in the centre of the pan surrounding the vegetables.
- Place in oven, for 45 minutes, until chicken is cooked through, vegetables are caramelized, and sweet potatoes is soft. Mix once after 15 minutes.
- Remove from heat, add Feta Cheese and parsley for garnish. Ready to serve.
What You Need
