Greek Lemon Chicken and Potatoes Sheet Pan Dinner

This Greek Lemon Chicken and Potatoes isn’t just a super easy one-pan dinner. It’s a delicious anti-inflammatory and gluten-free healthy dinner that also happens to be super easy to prep ahead using whole food ingredients that are fresh for spring!

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

• 8 boneless chicken thighs
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 1 TBSP avocado oil
• 2 lbs fingerling potatoes, halved
• 1 bunch of asparagus, with ends cut off
• 1/2 red onion, thinly sliced
• 2 lemons, zested and juiced
• 1 garlic clove, minced
• 1 can of black olives, drained and sliced
• 1 TBSP oregano, fresh and chopped
• 1/2 TBSP thyme, fresh and chopped

Instructions

1. Preheat oven to 400 F. Cover a large sheet pan with foil, and lightly coat with avocado oil.
2. Cut the potatoes, onions, asparagus, garlic, and herbs.
3. In a large bowl, place the potatoes, onions, herbs, lemon zest and juice, and 1/2 TBSP avocado oil. Stir really well to combine.
4. Place the chicken on one end of the pan, leaving about 2/3 for the veggies.
5. Place the asparagus on the pan and sprinkle the olives around. Drizzle with oil.
6. Fill in the rest of the pan with the potato mixture.
7. Salt and pepper the entire pan.
8. Bake for 25-30 minutes, until the chicken is done. Remove from oven.
9. Let cool, plate, and enjoy!

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