Greek sheet pan chicken thighs with feta
370 cals, 32p, 9c, 21f (per meal)
1 tbsp (10g)
4 dash (1g)
1/2 tbsp (2g)
1 tbsp, leaves (3g)
2 tbsp (30mL)
1 large (164g)
4 tbsp (38g)
20 large olives (88g)
2 cup cherry tomatoes (298g)
1/2 medium (2-1/2" dia) (55g)
1 large (323g)
4 thigh(s) (592g)
1
Preheat the oven to 375°F (190°C). In a small bowl, stir together the oil, oregano, dill, onion powder, garlic powder, and some salt and pepper.
2
Place the vegetables, olives, and chicken thighs on a sheet pan. Pour the oil mixture over them and toss until everything is evenly coated. Spread into a single layer.
3
Roast for 20-25 minutes, until the chicken is fully cooked through and the vegetables are tender. Sprinkle feta on top and serve.