Ingredients
Marinade and Chicken
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons 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
Vegetables and Toppings
- 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, crumbled
- 2 tablespoons finely chopped fresh parsley
Instructions
- Make the marinade. Preheat your oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the chicken. Place the chicken thighs in a large bowl and pour two-thirds of the marinade over them. Use your hands to thoroughly toss and coat each piece. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Prep the vegetables. While the chicken is marinating, spread the zucchini, yellow bell pepper, red onion, and cherry tomatoes evenly on a large baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to coat.
- Arrange chicken and bake. Nestle the marinated chicken thighs around the vegetables on the baking sheet. Transfer to the preheated oven and bake for 30 minutes.
- Add olives and feta. Remove the baking sheet from the oven. Sprinkle kalamata olives and crumbled feta cheese over the chicken and vegetables, then return the sheet to the oven. Bake an additional 10 to 15 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve. Once cooked, sprinkle finely chopped fresh parsley over the entire dish. Serve hot straight from the sheet pan for an easy, flavorful meal.
Notes
- You can substitute chicken thighs with bone-in chicken breasts if desired, adjusting cooking time accordingly.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
- Feel free to include other Mediterranean vegetables such as eggplant or mushrooms if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For a spicier kick, add crushed red pepper flakes to the marinade.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Halal
