Mediterranean-Style Sheet Pan Chicken Thighs with Vegetables

I’ve made this recipe for Vince and me more times than I can count. It’s no-fail. Always delicious. Always moist and tender. Even the reheated leftovers are yummy! 

For the tzatziki sauce:
1 (5.3-ounce) container Greek yogurt
½ cup cucumber, peeled, seeded, and diced
½ teaspoon lemon juice
Dried dill weed, to taste
Salt and pepper, to taste
Mix all ingredients together in a small bowl. Cover and refrigerate until ready to serve.

For the chicken:
8 boneless, skinless chicken thighs
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
1 lemon, sliced
Mix spices in a small bowl. Season chicken thighs with spice mixture; cover and set aside. Reserve sliced lemon.

For the vegetables:
3 to 4 large red potatoes, cut in a large dice
1 large red bell pepper, halved, seeded, and sliced
1 medium red onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil. Spray lightly with olive oil cooking spray. Toss vegetables with garlic, olive oil and lemon juice. Spread on prepared baking sheet. Season with salt and pepper. Bake for 30 minutes. Remove baking pan from oven, gently toss vegetables and then top them with sliced lemon and seasoned chicken thighs. Spray the chicken thighs with olive oil cooking spray and bake for an additional 40 to 50 minutes until the vegetables are tender and the thighs are cooked through.

To serve:
Sliced kalamata olives
Fresh dill weed
Tzatziki sauce
Crumbled feta cheese, optional
Sliced grape tomatoes, optional
Toasted pine nuts, optional
Place chicken thighs and vegetables on a large serving platter. Top with sliced olives and fresh dill. Crumbled feta cheese, sliced grape tomatoes, and toasted pine nuts are also delicious toppings. Serve tzatziki sauce on the side. Serves 4 to 6.