Mediterranean Sheet Pan Chicken - Land O'Lakes, Inc.

Ingredients

• 1/4 cup Land O Lakes® Butter with Canola Oil, melted
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium acorn squash, seeded, cut into 8 wedges
• 1 medium red bell pepper, seeded, cut into 1/2-inch wide strips
• 2 medium (1/2 cup) shallots, peeled, sliced
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 pounds (4) bone-in, skin-on chicken thighs
• 1/4 cup kalamata olives, drained, quartered
• 1/4 cup crumbled feta cheese
• Heat oven to 425°F.
• Combine melted butter with canola oil, lemon juice, oregano, salt, and pepper in large bowl until well mixed. Add squash, bell pepper, shallots, and artichokes; toss lightly to coat.
• Using slotted spoon, lift vegetables onto half sheet pan (11 1/2-inch x 17-inch), leaving remaining butter mixture in bowl. Spread vegetables evenly on pan.
• Toss chicken thighs in butter mixture; place chicken over vegetables. Pour any remaining butter mixture over top of chicken and vegetables.
• Bake 35-40 minutes or until meat thermometer inserted in thickest part of chicken reads at least 165°F.
• Remove from oven; sprinkle with olives and feta. Serve immediately.