Sheet Pan Greek Chicken
from Natasha Haynes, MSU Extension Center
1/4 cup olive oil
3 cloves garlic, minced
Juice of one lemon
1 tablespoon red wine vinegar
1 tablespoon dried oregano leaves
Salt and pepper to taste
Combine marinade ingredients and chicken in a gallon-size zip-top bag. Marinate for 20-60 minutes, turning the bag occasionally.
Sheet pan ingredients:
8 bone-in chicken thighs, skin on
16 ounces baby red potatoes, halved
16 ounces fresh green beans, trimmed
2 tablespoons olive oil
Salt and pepper
2 tablespoons fresh parsley, optional
Preheat oven to 400 degrees F. Cover sheet pan with foil and coat with a light layer of nonstick cooking spray.
Wash potatoes and cut in half. Place in a large bowl. Wash and trim green beans and add to the bowl with potatoes. Drizzle with olive oil and salt and pepper and stir to coat. Spread potatoes and beans in a single layer on sheet pan.
Use tongs to remove chicken from marinade and place on top of vegetables. Discard marinade.
Cook at 400 degrees F until chicken is cooked through, about 25-30 minutes. Chicken should reach an internal temperature of 165 degrees F.
Broil for 2-3 minutes or until brown.
Garnish with fresh parsley if desired, serve immediately.