Greek Sheet Pan Chicken

Greek Sheet Pan Chicken

Ingredients:

4 bone-in, skin-on chicken thighs (or breasts if preferred)

1 red onion, cut into wedges

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes

1/2 cup Kalamata olives (pitted)

1/2 cup feta cheese, crumbled

2 tbsp olive oil

3 cloves garlic, minced

Juice of 1 lemon

1 tbsp red wine vinegar

2 tsp dried oregano

1 tsp thyme (optional)

Salt and black pepper to taste

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Instructions:

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

2. Make the marinade: In a small bowl, whisk together olive oil, garlic, lemon juice, red wine vinegar, oregano, thyme, salt, and pepper.

3. Marinate the chicken: Rub half the marinade over the chicken thighs. Let sit while prepping the veggies (or marinate up to 4 hours in the fridge).

4. Toss the veggies: In a large bowl, toss all the chopped veggies and olives with the remaining marinade.

5. Assemble on sheet pan: Arrange marinated chicken on the sheet pan. Scatter the seasoned vegetables around the chicken.

6. Bake: Roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temp 165°F), and veggies are tender.

7. Finish: Sprinkle crumbled feta over the hot sheet pan just before serving. Add a sprinkle of fresh parsley if desired.