Sheet Pan Pickle Chicken & Potatoes

Directions

1. Combine the chicken thighs, pickle juice, and 2 tablespoons of Dilly-licious seasoning in a sealable gallon bag. Seal the bag, squeezing out excess air, and then use your hands to evenly distribute the seasonings. Marinate the chicken in the refrigerator for at least 2 hours (or up to 12 hours in advance). Remove the chicken from the fridge 30 minutes before you plan to cook.

2. Heat oven to 425 degrees. Drain the chicken thighs in a colander and pat them dry with paper towels.

3. Place the potatoes on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and the remaining tablespoons of Dilly-licious. Toss to evenly coat, and then arrange the potatoes cut-side down on the pan.

4. Bake the potatoes for 10 min potatoes; then flip the potatoes over and cluster them as needed to make room for the chicken thighs. Place the thighs on the pan and roast for an additional 12 minutes.

5. Remove the pan from the oven, flip the chicken thighs over and scatter the scallions, zucchini, peppers and olives over the top. Roast for another 12 minutes, until the potatoes are tender, and the chicken is through. If you’d like to give the veggies an additional char, turn on the broiler and broil for 2-3 minutes, turning the pan as needed for even browning, and then remove from heat.

6. Top the chicken and vegetable mixture with dill, Feta, and drizzle of good olive oil. Serve warm, with lemon wedges.