Categories: chicken, main dish
Ingredients
- 11/4 lbs boneless, skinless chicken thighs
- 2-21/2 c Brussels sprouts, halved
- 11/2 c small baby potatoes, halved
- 1 bell pepper, cut into large pieces
- 1/2 small red onion, sliced
- 5 whole artichoke hearts, halved
- 1 c cherry or grape tomatoes
- ⅓ c kalamata olives
- 1/4 c avocado or olive oil
- 1 lemon, juiced
- 1 lemon, sliced thin
- 3 garlic cloves, finely minced
- 1/4 c fresh herbs (oregano, basil, and/or thyme) finely chopped + additional for topping
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1/2 a large cucumber, unpeeled
- 1 1/2 c plain yogurt
- 2 large garlic cloves, finely minced
- 2 T extra virgin olive oil
- 1 T white vinegar
- 1/2 tn salt
- 1 Tn minced fresh dill
Directions
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Preheat oven to 400ºF. Line a baking sheet with parchment paper.
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Combine oil, lemon juice, garlic, herbs, salt and pepper. Whisk and set aside.
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Chop veggies.
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Place Brussels sprouts, potatoes, peppers, onions, artichoke hearts on the sheet pan. Pour ⅔ of the vinaigrette over veggies and toss veggies to coat. Make sure all pieces are coated.
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Move veggies around to make spaces for the chicken thighs. Place chicken on the pan. Top each chicken thigh with the remaining vinaigrette, then top chicken with lemon slices.
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Transfer pan to the oven and bake for 15 minutes. After 15 minutes, remove from oven and add tomatoes, kalamata olives and toss veggies. Place back into the oven.
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Bake for an additional 5-7 minutes or until chicken is cooked through.
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While chicken and veggies are in the oven, make the Tzatziki Sauce.