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
- 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
- 3 garlic cloves, chopped
- 2 tablespoons sesame seeds
- 1 bunch asparagus, ends trimmed
- 2 cups mixed fresh parsley, basil, or thyme, chopped
- kosher salt and black pepper
- 6-8 ounces feta cheese, cubed
- 2 tablespoons lemon juice
- 1-2 pepperoncini, chopped
- 3/4 cup green olives, torn
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Instructions
- 1. Preheat oven to 425° F.
- 2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 15 minutes, or until tender.
- 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.
- 4. Remove the potatoes from the oven. Nestle 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.
- 5. To make the dressing. Combine the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, herbs, pepperoncini, and olives.
- 6. Remove the chicken from the oven. Break the feta over the chicken, then add the dressing. If desired, drizzle with honey and chili flakes. Eat and enjoy!
Source
Original recipe: View Original