4 bone-in chicken thighs, skin removed
1/2 cup Greek vinaigrette
8 small red potatoes, quartered
1 medium sweet red pepper, cut into 1/2-in. strips
1 can (14 ounces) water-packed artichoke hearts, drained and halved
3/4 cup pitted ripe olives, drained
1 small red onion, cut into 8 wedges
1/4 teaspoon pepper
1/3 cup crumbled feta cheese
Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside.
In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted into chicken reads 170°- 175° and vegetables are tender, 30-35 minutes.
If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.