Greek Sheet Pan Chicken

• 8 bone in chicken thighs *

• 4-5 Yukon gold potatoes, diced

• Juice of 2 lemons

• 2 teaspoons paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/4 cup olive brine

• 1/4 cup oil

• 2 tablespoons capers with the brine

• 3-4 cloves garlic, grated

• 1/2 cup olives, preferably a fruity olive like Cerignola or Castelvetrano or Kalamata

• 1 lemon sliced

• Good quality olive oil for drizzling

• Chopped parsley

1. Lay the boneless chicken thighs in a single layer on a sheet pan lined with Parchment paper. spread out the diced potatoes in a single layer as well.

2. Preheat the oven to 425 F

3. In a bowl, mix the lemon juice, paprika, oregano, salt, olive brine, oil, capers and garlic. Mix and pour over your chicken and potatoes. Gently toss to ensure your chicken and potatoes are coated.

4. Cover with aluminum foil and place in the oven for 45 minutes.

5. Remove from the oven and add the olives and lemons. Toss gently with the spices. Bake uncovered for another 25-30 minutes or until golden and crisp.

6. Remove from the oven and top with a drizzle of oil, parsley and season with the salt and pepper to taste.

Note:

* If using boneless chicken thighs, add the chicken in once you add in the olives and lemons or the chicken will overcook.

If your family prefers a sweeter version you can add 2 tablespoons of honey into the dressing mixture and a final drizzle at the end as well.