Greek Sheet Pan Chicken

4 standard portions

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Ingredients

• ¼ cup extra virgin olive oil, and more for greasing sheet pan
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 1½ teaspoons Diamond Crystal kosher salt
• 1 teaspoon dried oregano, or dried marjoram
• ¼ teaspoon freshly ground black pepper
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ pound small yellow potatoes, cut into 1-inch wedges
• 1 pound asparagus, ends trimmed
• 1 lemon, cut into wedges
• ¼ cup minced fresh Italian parsley

Method

1. Heat oven to 400°F convection roast or 425°F conventional, with the rack in the upper middle position.
2. While the oven is heating up, lightly grease a rimmed baking sheet with some extra virgin olive oil or olive oil spray.
3. In a large bowl, combine the olive oil, lemon juice, garlic, kosher salt, dried oregano, and pepper. Whisk until uniform.
4. Add the chicken and potatoes to the bowl and toss well to combine. Transfer the chicken and potatoes to the greased rimmed baking sheet.
5. Toss in the asparagus, so the spears are coated with the marinade. Arrange the ingredients in a single layer on a rimmed baking sheet and add the lemon wedges to the pan.
6. Pop the sheet pan into the oven and bake for 15 minutes.
7. Then, rotate the sheet pan 180° and increase the switch the temperature to broil.
8. Broil on high for 3 to 5 minutes or until everything is fully cooked, most of the liquid has evaporated, and the dish has golden brown bits. Keep an eye on it!
9. Remove the tray from the oven and sprinkle the minced fresh Italian parsley and squeeze on the juice from the charred lemon wedges all over the tray before serving!