Sheet Pan Chicken

1 pound fingerling or tiny potatoes, cut in half

1 pint grape tomatoes cut in half

1 red onion, thinly sliced

3 tablespoons extra virgin olive oil

salt and pepper, to taste

2 pounds boneless skinless chicken breasts, cut in quarters

juice of 1 lemon, freshly squeezed

1 lemon sliced into thin slices, seeds removed

6 garlic cloves, grated on a microplane

½ teaspoon red crushed chili flake

1 teaspoon paprika

1 teaspoon dried oregano

1 cup pitted Castelvetrano olives or your favorite olives, pitted

1 bunch broccolini, woody ends trimmed and discarded

¼ cup crumbled feta cheese

¼ cup chopped Italian parsley leaves

Heat oven to 425˚F.

In a large bowl, combine the potatoes, HALF of the tomatoes, red onion, and 1 tablespoon olive oil. Season with 1 teaspoon salt and ¼ teaspoon pepper, toss to combine. Place on a rimmed baking sheet that has been lined with parchment paper. Cook for 12 minutes. Remove from the oven.

Using the same bowl, combine chicken, lemon juice and slices, minced garlic into the bowl, remaining HALF of the tomatoes. Add 1 teaspoon kosher salt, ¼ teaspoon black pepper, chili flake, paprika, oregano, olive oil and olives. Place everything on and around the other ingredients on the baking sheet. Bake for another 25 minutes.

Remove the pan from the oven and place the broccolini around the sheet pan and top everything with the feta and parsley. Place back in the oven for another 10 minutes or until the chicken is fully cooked.

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