Sheet Pan Mediterranean Chicken Thighs with Roasted Veggies

For the Mediterranean Spice Blend:

• 1 t garlic powder

• 1 t onion powder

• 1 1/2 t dill, dried

• 1 1/2 t oregano, dried

• 1 t basil, dried

• 1 t paprika

• 1 t salt

• 1/2 t black pepper

For the Marinade:

• 1 lb chicken thighs

• 1/2 c Greek yogurt

• 2 T Mediterranean spice blend

• Juice of 1 lemon

For the Veggies:

• 2 T EVOO

• 1-2 red bell pepper, diced

• 8 oz red potatoes, quartered

• 1 red onion, cut into rounds

• 2 t EVOO

• 8 oz on-the-vine cherry tomatoes

• Pinch of salt

• Pinch of pepper

• Juice of 1 lemon

• Fresh dill to garnish

Directions:

1. Make the Mediterranean spice blend. Whisk together all of the ingredients until fully combined, then set aside.

2. Marinate the chicken thighs. In a small bowl, whisk together the Greek yogurt, lemon juice, and Mediterranean spice blend. Add the chicken to a shallow Tupperware container with a lid, then pour the marinade mixture on top. Toss to fully coat, then refrigerate for 30 minutes to 2 hours.

3. Just before the chicken has finished marinating, make the veggies. Preheat oven to 425F and line a rimmed baking sheet with parchment paper. Add the bell pepper, potatoes, and onion to the baking sheet. Drizzle EVOO on top and season with salt and pepper. Toss until fully combined. Add the vine tomatoes, drizzle the lemon juice on top, and roast for 20 minutes.

4. When the veggies have finished roasting, remove the pan from the oven and add the chicken. Wedge the chicken thighs in between the veggies and bake for 20-22 minutes longer, until the internal temperature reaches 165F.

5. Remove from oven, top with fresh dill, and serve immediately.

Enjoy!!