• Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment paper.
• In a large mixing bowl whisk to combine ¼ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon Greek seasoning, 1 teaspoon paprika, 2 cloves garlic, and a big pinch of both salt and pepper. Add 6 chicken thighs to bowl and toss to coat. Leaving the marinade in the bowl, use tongs to transfer the chicken to lined sheet pan, evenly spacing the chicken out.
• Add 1 lb. halved potatoes, 2 sliced bell peppers, and 1 sliced red onion to the bowl and toss with remaining marinade. Using the same set of tongs, transfer vegetables to the sheet pan arranging everything in an even layer around the chicken. Add one sliced lemon and then transfer to the oven and roast for 25 minutes.
• Remove from the oven and top each piece of chicken with crumbled feta cheese and scatter 1/3 cup olives on the sheet tray. Roast for an additional 5 minutes or until the chicken is cooked through (165º F) and the potatoes are golden brown.
• Serve with the Dill Sauce.

FOR THE DILL SAUCE

• Add ½ cup yogurt to bowl then whisk in 2 tablespoons lemon juice, and 1 teaspoon fresh dill in a small bowl. Season with a pinch of salt and pepper to taste.

SERVING SUGGESTIONS

• Serve with a simple green salad and toasted pita bread.

SWAP SUGGESTIONS

• Protein: Chicken thighs can be swapped for chicken breasts.
• Vegetarian: Swap chicken out for cauliflower steaks and reduce cooking time by half.
• Gluten-Free: Swap Cavenders Greek Seasoning out for Greek Freak by Spiceology.
• Vegan/Dairy-Free: Omit the Dill Sauce and feta cheese.

WEEKEND PREP / MAKE AHEAD

• Make marinade and store in an airtight container for up to 5 days.
• Slice bell peppers, red onion, and lemon and store in an airtight container for up to 5 days.
• Make Dill Sauce and store in an airtight container in the fridge for up to 5 days.