Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl.
Dotdash Meredith Food Studios
Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Dotdash Meredith Food Studios
Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Dotdash Meredith Food Studios
Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.
Dotdash Meredith Food Studios
Recipe Tip
If you're not a fan of olives, try substituting capers or chopped artichoke hearts.
Please note differences in the recipe name, as well as the cook time when using the magazine version of this recipe.
Nutrition Facts (per serving)
533
Calories
32g
Fat
41g
Carbs
23g
Protein
