Greek Sheet Pan Chicken

Ingredients

• ½ cup olive oil
• 1 lemon (juiced (about 3 tablespoons))
• 4 garlic cloves (minced)
• 2 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 chicken thighs (bone-in, skin-on)
• 1 medium zucchini (halved lengthwise and sliced)
• 1 yellow bell pepper (chopped into 1-inch pieces)
• ½ large red onion (thinly sliced into wedges)
• 1 pint cherry or grape tomatoes
• ½ cup kalamata olives (pitted)
• ¼ cup feta cheese
• 2 tablespoons finely chopped fresh parsley

Steps

1. Heat the oven to 425°F. Whisk the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
2. Toss the chicken in about two-thirds of the marinade and let it sit 10 to 15 minutes.
3. Spread the zucchini, pepper, onion, and tomatoes on a sheet pan and toss with the rest of the marinade.
4. Tuck the chicken in between the veggies and roast 30 minutes.
5. Add the olives and feta and roast 10 to 15 minutes more, until the chicken is done. Top with parsley.

Pairs well with my Tzatziki Sauce.