This sheet pan dinner is so delicious and so easy to make. Great for company!!
Make sure not to overcrowd your sheet pan. If you add more vegetables, use 2 sheet pans.
- 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
- 4 chicken thighs, bone-in, skin-on
- 2 medium zucchini, halved lengthwise and sliced
- 1 red bell pepper, chopped into 1-inch pieces
- 1 large red onion, thinly sliced into wedges
- 1/2 cup cherry or grape tomatoes
- ½ cup kalamata olives, cut in half
- 1/4 cup feta cheese, coarsely crumbled
- 2 tablespoons finely chopped fresh parsley
Preheat the oven to 425°F (220°C).
Line a large baking sheet with heavy duty aluminum foil, or 2 sheets of regular foil.
In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
To prepare chicken, pull skins back, but not entirely off thighs (this exposes the meat to the marinade, you will be replacing it later)
Lightly salt the meat
Place chicken in a large ziploc bag
Pour only 2/3 of marinade over chicken and smoosh around.
Let marinade for 15-30 minutes
Meanwhile, place zucchini, bell pepper, red onion, and tomatoes in a large bowl
Pour remaining marinade over veggies and mix with your hands
Spread vegetables on the prepared sheet pan
Nestle chicken in between veggies
Pull skin back over chicken thighs
Bake for 30 minutes
Remove pan from oven and sprinkle with feta and olives
Return to oven and cook another 10-15 minutes, until chicken registers 165 degrees
Sprinkle chicken and vegetables with chopped fresh parsley before serving.
This dish goes well with buttered rice.
Adapted from Downshiftology
