Sheet Pan Greek Garlic Butter Chicken and Potatoes

Instructions

Preheat oven to 425° F.

On a large baking sheet, toss potatoes with 2 tbsp. olive oil. Season with salt and pepper. Add lemon halves. Roast for 20 min. In a bowl, toss 2 tbsp. olive oil, chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes. Remove potatoes from oven and nestle chicken around potatoes. Arrange onions, garlic, and lemon slices around chicken. Add 1 slice of butter to each piece of chicken. Return pan to oven for 20-25 min. To make the dressing: Combine remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives. Remove charred lemon slices and garlic cloves from baking sheet. Finely chop lemon slices, rind and all, discarding seeds. Add half of lemon to dressing. Mash garlic into paste; stir into dressing. Season with red pepper and salt. Add more lemon to taste. Break feta over chicken, then add dressing. Top with fresh herbs.

No-Fuss Lemon Tart Instructions

Preheat oven to 350° F.

To make the crust: In food processor, pulse graham crackers and pretzels into semi-fine crumbs. Add butter and 2 tbsp. honey; pulse until mixture holds together when pinched and starts to look like dough. Press dough into 8- or 9-in. tart pan with removable bottom to form flat, even crust. Transfer to oven and bake until toasted, about 8 min.

Combine heavy cream, 1/3 cup honey, and lemon zest in large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 min. Remove from heat. Whisk in lemon juice, vanilla, and pinch of salt. Let cool 10 min. Carefully pour lemon cream into baked crust. Cover and chill 1 hour or until set. Before serving, remove tart from pan and top with fresh berries.

Ingredients

8 full-size graham cracker sheets

1 c salted pretzel twists

6 tbsp. salted butter, melted

1/3 c + 2 tbsp. honey

3 1/2 c heavy cream

2 tbsp. lemon zest

1/3 cup lemon juice

1 tsp. vanilla extract

2 c fresh mixed berries