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Greek Chicken Sheet Pan Dinner

Robyn Doyon-Aitken
  • minutes
  • Serves 4

INGREDIENTS

Olive oil spray ((such as Bertolli) or a mister )

2

lemons

4

boneless-skinless chicken thighs

1 lb

baby red potatoes (cut into 1⁄4-inch-thick slices)

12

small heirloom carrots ((12 ounces total), trimmed)

2 tbsp

olive oil

4 tsp

fresh oregano leaves

1 1/4 tsp

kosher salt

1 tsp

garlic powder

freshly ground black pepper

1 1/2 oz

feta cheese (grated)

1 tbsp

grated lemon zest