Weeknight dinners can cause a little panic for some. First, there's the daunting task of gathering ingredients, then comes the actual cooking, followed by the inevitable mound of dishes when the meal is over. The cure to this dilemma is a tasty sheet pan meal that takes pantry staples and turns them into a healthful, delicious dinner in a very short amount of time.
The key to sheet pan dinners is to combine ingredients with similar cooking times and temperatures. In this instance, the bell peppers, onions, and tomatoes can withstand the temperature and time needed for the chicken to cook. This means you don’t have to cook some items for longer than others, making this meal even more of a breeze.
- For the Marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 6 garlic cloves, minced to a fine paste
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 2 teaspoons salt
- For the Chicken:
- 1 1/2 pounds (about 6 pieces) boneless, skinless chicken thighs, pounded to about 3/4 inch thickness)
- 1 lemon, quartered
- 2 red bell peppers, chopped to about 1 1/2-inch pieces
- 8 ounces grape tomatoes
- 1 small yellow onion, quartered
- For Topping and Serving:
- 1/4 cup crumbled feta
- 3 cups cooked rice
Gather the ingredients. Preheat the oven to 400 F.
In a small bowl, combine the marinade ingredients and whisk rapidly with a fork for about 1 minute to emulsify.
Pour about half the marinade over the chicken thighs and toss well to coat. Set aside to marinade for 10 minutes.
Toss lemon, bell peppers, tomatoes, and onion in the remaining marinade and transfer to the baking sheet.
Place marinated chicken on the other half of the baking sheet.
Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 F. Switch the oven settings to broil on high, and broil the sheet pan meal for an additional 4 minutes.
Top with feta and serve over rice. Enjoy!