Big Family Olive and Tomato Seasoned Chicken Sheet Pan Dinner | Dairy-Free Option
Make a tasty large family meal together in one pan with this Big Family Olive and Tomato Seasoned Chicken Sheet Pan Dinner | Dairy-Free Option. It is the perfect dinner to serve when you want something simple, healthy, delicious, and dairy-free.
Ingredients
- 1 family pack chicken thighs aprox. 5 lbs
- ¼ cup balsamic vinegar
- 2 teaspoons dried tarragon
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- Salt and black pepper to taste
- 2 lemons juiced
- 3 pounds golden potatoes scrubbed and cut into 1-inch pieces
- 1 red onion cut into pieces
- 1 yellow bell pepper seeded and cut into 1-inch pieces
- 2 to 3 zucchini halved and sliced thick
- 1 8 ounce package mushrooms, cleaned
- 1 pint grape tomatoes
- 1 cup pitted kalamata olives
- 1 cup crumbled feta cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 400 degrees. Prepare two large baking sheets with aluminum foil and grease with olive oil or spray with nonstick cooking spray.
- In a bowl, combine the balsamic vinegar, tarragon, oregano, paprika, lemon juice, salt, and black pepper. Set aside about ½ cup of the sauce. Pour the remaining sauce over the chicken and toss to coat completely. Arrange the chicken on the baking sheets, leaving space for the vegetables between the pieces..
- In a large bowl, toss all of the vegetables together EXCEPT the tomatoes and olives and drizzle with the reserved sauce. Toss to coat. Then arrange the vegetables around the chicken.
- Bake the chicken for 40 minutes.
- Carefully remove the baking sheets from the oven and top with tomatoes and olives.
- Return to the oven and bake for an additional 10 minutes or until the chicken is cooked through and an internal temperature of 165 degrees is reached.
- Top with feta cheese and fresh parsley to garnish, if desired.
Notes
Freezer Instructions:
Once you’ve prepared the meal, you can wrap it in aluminum foil and plastic wrap or put a freezer-safe lid on it before putting it in the freezer to keep it fresh. Don't forget to add your label! You can leave the meal in the freezer for a at least 3 months before reheating. You can also assemble smaller portions into freezer-safe bags and store them that way to save space.
To thaw, take your meal from the freezer to the refrigerator the day before. When you're ready to reheat, just follow the baking directions above!
***Casseroles should be heated to a minimum internal temperature of 165 degrees.***
Nutritional information is provided as a courtesy. It is based on third-party calculations and should only be considered general estimates. Actual nutritional content will vary with food brands used, measuring methods, portion sizes and more factors.