Greek Sheet-Pan Chicken Recipe
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Servings: 4 servings
4 bone-in chicken thighs, skin removed 1/2 cup Greek vinaigrette 8 small red potatoes, quartered 1 medium sweet red pepper, cut into 1/2-in. strips 1 can (14 ounces) water-packed artichoke hearts, drained and halved 3/4 cup pitted ripe olives, drained 1 small red onion, cut into 8 wedges 1/4 teaspoon pepper 1/3 cup crumbled feta cheese
