Categories: chicken, main dish

Ingredients

• 11/4 lbs boneless, skinless chicken thighs
• 2-21/2 c Brussels sprouts, halved
• 11/2 c small baby potatoes, halved
• 1 bell pepper, cut into large pieces
• 1/2 small red onion, sliced
• 5 whole artichoke hearts, halved
• 1 c cherry or grape tomatoes
• ⅓ c kalamata olives
• 1/4 c avocado or olive oil
• 1 lemon, juiced
• 1 lemon, sliced thin
• 3 garlic cloves, finely minced
• 1/4 c fresh herbs (oregano, basil, and/or thyme) finely chopped + additional for topping
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/2 a large cucumber, unpeeled
• 1 1/2 c plain yogurt
• 2 large garlic cloves, finely minced
• 2 T extra virgin olive oil
• 1 T white vinegar
• 1/2 tn salt
• 1 Tn minced fresh dill

Directions

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.

2. Combine oil, lemon juice, garlic, herbs, salt and pepper. Whisk and set aside.

3. Chop veggies.

4. Place Brussels sprouts, potatoes, peppers, onions, artichoke hearts on the sheet pan. Pour ⅔ of the vinaigrette over veggies and toss veggies to coat. Make sure all pieces are coated.

5. Move veggies around to make spaces for the chicken thighs. Place chicken on the pan. Top each chicken thigh with the remaining vinaigrette, then top chicken with lemon slices.

6. Transfer pan to the oven and bake for 15 minutes. After 15 minutes, remove from oven and add tomatoes, kalamata olives and toss veggies. Place back into the oven.

7. Bake for an additional 5-7 minutes or until chicken is cooked through.

8. While chicken and veggies are in the oven, make the Tzatziki Sauce.

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