Sheet Pan Chicken Souvlaki
April 15, 2019
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Crispy chicken thighs are flavored with lemon and herbs, then partnered with red potatoes and sweet bell peppers for dinner ready in 30 minutes.
INGREDIENTS
2 pounds skin-on chicken thighs, bones removed
1 pound small red potatoes, halved
1 teaspoon kosher salt, divided
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons olive oil, divided
2 tablespoons dried oregano
1 tablespoon dried basil
1 clove garlic, minced
2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 400℉. Place a rimmed baking sheet in the oven while the oven is heating.
Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the center of the hot baking sheet. Add the potatoes, cut-side down, around the edges of the baking sheet. Roast for 15 minutes.
FULL RECIPE