For the chicken marinade:

NutritionSortLoading...
Loading...

6 bone in skin on chicken thighs

3 tbsp olive oil

¾ cup plain Greek yogurt

half of half a lemon

2 tsp salt

½ tsp pepper

1 tbsp dried oregano

Select allAdd

SortLoading...
Loading...

For the sheet pan:

11 baby, fingerling or cream potatoes - halved

20 small garlic cloves, smashed

14 oz can butter beans, drained and rinsed

½ cup pitted green olives

½ cup artichoke hearts, halved

2 tbsp olive oil

1 tsp salt

½ tsp pepper

Select allAdd

SortLoading...
Loading...

Toppings:

1 cup baby tomatoes, halved or quartered

1 cup cubes of feta cheese

minced fresh dill

Select allAdd

1. Make the chicken marinade: In a bowl whisk together the olive oil, Greek yogurt, lemon juice, salt, pepper and dried oregano. Add the chicken thighs to the bowl with the marinade and set aside in the fridge to marinate for half an hour.

2. Preheat the oven to 400F and place the rack in the middle of the oven. Line a large baking sheet with parchment paper.

3. To the baking sheet add the halved potatoes, butter beans, garlic cloves, green olives and artichokes. Drizzle with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper and toss to make sure everything is coated.

4. Nestle the marinated chicken in between the potatoes and other ingredients on the baking sheet.

5. Roast for 35-45 minutes or until the chicken is cooked through, internal temperature should reach 165F.

6. If needed, broil for a few minutes to crisp up the chicken skin and potatoes.

7. Add the halved tomatoes and feta cheese cubes to the sheet pan and then garnish with freshly minced dill before serving.