Greek Chicken Sheet Pan Dinner

This easy one-pan meal features our Tuscan Herb Olive Oil, bringing classic Mediterranean flavors to tender chicken, roasted potatoes, sun-dried tomatoes, and fresh lemon. It's a simple, satisfying dinner that's perfect for busy weeknights.

Ingredients

• 1 lb. chicken thighs
• 1 lb. fingerling or red potatoes, halved
• ¼ cup fresh lemon juice
• ½ tsp. dried lemon peel, rehydrated
• ¼ cup sun-dried tomatoes, chopped
• ½ tsp. dried oregano
• 1 tsp. Greek seasoning
• ½ tsp. Garlic Sea Salt
• 1 tsp. granulated roasted garlic
• ¼ cup Tuscan Herb Olive Oil
• ½ cup chicken broth
• 1 fresh lemon, sliced

Directions

Preheat the oven to 375°F.

In a large bowl, combine the lemon juice, rehydrated lemon peel, sun-dried tomatoes, oregano, Greek seasoning, Garlic Sea Salt, granulated roasted garlic, and Tuscan Herb Olive Oil. Add the chicken and potatoes, tossing well to coat.

Transfer the mixture to a rimmed sheet pan and spread it into an even layer. Pour the chicken broth into the pan and arrange the lemon slices over the top.

Cover with foil and bake for 25 minutes. Remove the foil and continue baking for approximately 30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.

Remove from the oven and serve.