Ingredients

The following ingredients have 4 Servings
  • 1 Bottle Greek Salad Dressing w/feta cheese (feta part optional)
  • 5 Chicken thighs (skin on, bone in)
  • 1 lb Baby potatoes (cut in bite size chunks)
  • 8 Cherry tomatoes (cut in half)
  • 1/3 English Cucumber (diced)
  • 1/4 C Feta cheese (crumbled)
  • 1 tablespoon Mediterranean Seasoning

Instruction

  • In a large freezer bag, add the chicken thighs and one cup of the Greek dressing. Allow to marinate 12 – 24 hours. (Optional)
  • Preheat oven to 375
  • In the bottom of a baking dish, line with parchment or non-stick spray
  • Line the bottom of the dish with potatoes and add the marinade from the bag the chicken was in.
  • Place the chicken thighs on top of the potatoes and sprinkle with seasoning mix.
  • Bake for approximately 30 minutes or until the chicken is golden brown and no red juices run from them. You can also check with a thermometer, and it should reach 165–175°F.
  • When cooked, remove from oven and let cool for 10 minutes. Sprinkle the tomato halves, cucumber and feta cheese on top. Enjoy!