Ingredients
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1/3 cup olive oil
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3 tbsp lemon juice
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2 tbsp balsamic vinegar
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3 cloves garlic, minced
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1 tbsp Italian seasoning
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1 tsp Dijon mustard
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6 bone-in, skin-on chicken thighs
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1 pint grape tomatoes
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1 green bell pepper, seeded and chopped into 1" pieces
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1/2 large red onion, thinly sliced
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1/2 (24 oz) pkg Nature's Promise® Mini Yellow Potatoes, halved
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1/2 cup kalamata olives, pitted
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1/4 cup crumbled feta cheese
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1 (14 oz) box instant brown rice
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2 tbsp chopped parsley
Steps
1
Preheat oven to 425°F. In a small bowl, whisk together oil, lemon juice, balsamic, garlic, Italian seasoning and mustard. Season with salt and pepper.
2
Place chicken thighs in a large bowl. Pour about ⅔ of marinade over the chicken. Toss chicken to coat. Cover with plastic wrap and marinate 10 to 15 minutes.
3
Meanwhile, on an 18x13” baking sheet, toss tomatoes, bell pepper, onion and potatoes with remaining marinade and spread vegetables in even layer. Nestle marinated chicken between vegetables on baking sheet. Bake 30 minutes.
4
Remove baking sheet from oven and scatter olives and feta over chicken and vegetables. Heat broiler on high. Return baking sheet to oven and broil until chicken skin is browned and crispy and tomatoes are blistered, watching closely to prevent burning, 2 to 3 minutes.
5
Microwave brown rice according to package directions for 6 servings. Garnish chicken and vegetables with parsley. Serve with brown rice.
