Sheet Pan Roasted Greek Chicken with Mediterranean Vegetables

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 1 lemon, cut into wedges, for serving

Method

1. 1

   In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

2. 2

   Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   Preheat the oven to 425°F. Line a 9x13-inch rimmed sheet pan with parchment paper or foil.

4. 4

   Arrange the zucchini, bell pepper, red onion, cherry tomatoes, and olives on the sheet pan and toss with any marinade remaining in the bowl.

5. 5

   Push the vegetables to the edges of the pan and nestle the chicken thighs skin-side up in the center.

6. 6

   Roast until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, 35 to 40 minutes.

   35:00 · Roast chicken and vegetables
7. 7

   Remove the pan from the oven and let the chicken rest for 5 minutes.

   5:00 · Rest chicken
8. 8

   Scatter the crumbled feta and fresh dill over the chicken and vegetables. Serve with lemon wedges.