Ingredients

• ¼ cup olive oil
• 2 lemons, juiced plus the zest
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp Dijon Mustard (Optional)
• 6 fresh sprigs of thyme
• ½ tsp smoked paprika
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 6 chicken thighs, bone-in, skin-on
• 1 medium zucchini, halved lengthwise, sliced
• 1 yellow bell pepper, cut into 1-inch pieces
• 2 cups medium mushrooms whole
• ½ large red onion, cut into medium wedges
• 2 cups cherry tomatoes, whole
• ½ cup kalamata olives, pitted
• ½ cup feta cheese
• 2 tbsp finely chopped fresh parsley

Steps

• Step 1

  Preheat the oven to 425°F – 220°C with sheet pan

• Step 2

  In a small bowl, whisk together the olive oil, lemon zest then juice, minced garlic, oregano, (Opt. Dijon mustard), smoked paprika, salt, and black pepper.

• Step 3

  Place the chicken thighs in a bowl, pour ½ of the marinade over them, and toss to coat. Let marinate for 30-60 minutes. If you’re short oil time 10-15 minutes will still help.

• Step 4

  Place the chicken thighs on the sheet pan and bake for 15-20 minutes.

• Step 5

  Add the vegetables zucchini, bell pepper, mushroom, red onion, and cherry tomatoes, olives and toss in the left over chicken marinade in the same bowl. Scatter vegetables around the chicken on the same baking sheet. Add a few sprigs of thyme.

• Step 6

  Bake for 30 minutes, then remove from the oven, add the feta, and return to the oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F – 75°C and the vegetables should be tender but not overly soft

• Step 7

  Sprinkle with fresh parsley before serving.

Little Tips

You can add one teaspoon of Dijon Mustard into the dressing for extra flavour