Greek Sheet Pan Chicken Thighs
Ingredients
- ½ cup Extra Virgin Olive Oil
- 1 lemon juiced and zested
- 7 cloves of garlic chopped
- 2 tsp. fresh oregano
- 2 tsp. fresh thyme
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. ground black pepper
- 6 chicken thighs, bone in, skin on
- 1 zucchini, cut into coins
- 1 red pepper cut into 1-inch slices
- 1 green pepper cut into 1-inch slices
- 1 red onion thinly sliced than halved
- ½ cup Kalamata olives pitted
- ½ cup crumbled feta cheese
- Chopped parsley for garnish
Preparation
- Pre heat oven to 425°
- Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, mustard, salt, and pepper
- Place chicken thighs in resealable bag and pour in ½ of the marinade. Let sit for 15-20 minutes
- Place the zucchini, peppers, tomatoes, and onions onto baking sheet
- Pour the remaining marinade over the vegetables and mix thoroughly
- Spread evenly over cookie sheet
- Nestle the chicken thighs in the vegetables
- Bake for 30 minutes.
- Remove baking sheet from oven
- Sprinkle olives and feta over pan and bake for 15 more minutes
- Make sure vegetables are softened and chicken is cooked to 165°
- Garnish with chopped parsley