Sheet Pan Greek Chicken and Veggies

Edit

Servings: 4 Prep: 20 min Cook: 60 min Dairy Free Gluten Free Budget Cook for One Homestyle Oven Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Full Fat Coconut Milk, Dried Oregano, Extra Virgin Olive Oil, Chicken Thighs, Parchment Paper, Red Potatoes

Ingredients

12 ounces full fat coconut milk ⚠

1 ½ tablespoons dried oregano ⚠

1 ½ tablespoons lemon juice

1 ½ teaspoons sea salt

¾ teaspoon ground black pepper

4 ½ tablespoons extra virgin olive oil ⚠

1 ½ pounds chicken thighs ⚠

parchment paper ⚠

¾ pound Brussels sprouts

2 small red potatoes ⚠

Instructions

1. In a large bowl, mix together coconut milk, oregano, lemon juice, salt, pepper, and 2/3 of the olive oil.

2. Place chicken in the mixture and allow to marinate in the refrigerator for 30-60 minutes.

3. When ready to cook, preheat oven to 375F. Line a sheet pan with parchment paper. More than one sheet pan may be needed so as not to crowd the ingredients.

4. Trim and halve Brussels sprouts. Halve red potatoes.

5. Place Brussels sprouts and potatoes on one side of sheet pan. Drizzle with the remaining olive oil and season with salt and pepper, to taste.

6. Add chicken to the other side of the sheet pan.

7. Bake for 30-35 minutes, until chicken is cooked through or an internal temperature of 165F is reached.

8. If desired, turn oven to broil and broil for 3-5 minutes to crisp up chicken and vegetables.