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Sheet Pan Honey Garlic Chicken and Feta Potatoes
Ingredients
1 pound
baby potatoes, halved
4 tablespoons, plus 1/3 cup
extra virgin olive oil
kosher salt and black pepper
to taste
6
skinless chicken thighs or breasts
3 tablespoons
balsamic vinegar
1 tablespoon
honey
2 teaspoons
dried thyme
2 teaspoons
smoked or regular paprika
chili flakes
to taste
3
garlic cloves, chopped
2 tablespoons
sesame seeds
1 bunch
asparagus, ends trimmed
2 cups
mixed fresh parsley, basil, or thyme, chopped
6-8 ounces
feta cheese, cubed
2 tablespoons
lemon juice
1-2
pepperoncini, chopped
3/4 cup
green olives, torn
Instructions
STEP 1
Preheat oven to 425° F.,
STEP 2
On a large baking sheet, toss the potatoes with 2 tablespoons olive oilSeason with salt and black pepper. Roast for 15 minutes, or until tender.,
STEP 3
In a bowl, toss together 2 tablespoons olive oil, the chicken, 2 tablespoons balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, pepper, and chili flakes.,
STEP 4
Remove the potatoes from the ovenNestle the chicken around the potatoes. Add the asparagus, season with salt and pepper. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through, keep an eye on the asparagus.,
STEP 5
To make the dressingCombine the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, herbs, pepperoncini, and olives.,
STEP 6
Remove the chicken from the ovenBreak the feta over the chicken, then add the dressing. If desired, drizzle with honey and chili flakes. Eat and enjoy!
Nutrition Facts
(per serving)
Calories:
469 calories
Servings:
6 servings
Carbohydrates:
25 g
Fat:
32 g
Fiber:
4 g
Protein:
38 g
Sugar:
6 g
Meal Effort
Preparation:
30 minutes
Cook:
40 minutes
Total:
1 hrs 10 mins