Skinnytaste Greek Chicken Sheet Pan Dinner

foodschmooze.org

Kate Alexander

Olive oil spray (such as Bertolli) or a mister

2 lemons

4 4-ounce boneless-skinless chicken thighs

1 pound baby red potatoes cut into 1⁄4-inch-thick slices

12 small heirloom carrots (12 ounces total), trimmed

2 tablespoons olive oil

4 teaspoons fresh oregano leaves

1-1/4 teaspoons kosher salt

1 teaspoons garlic powder

freshly ground black pepper

1-1/2 ounces feta cheese grated

1 tablespoon grated lemon zest

Directions at foodschmooze.org

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