Greek Chicken and Vegetable Sheet Pan

The complete Mediterranean dinner on one pan. Greek-marinated chicken with roasted vegetables.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 cups zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• 1/2 cup Kalamata olives
• Greek marinade: 3 tbsp olive oil, 2 tbsp lemon juice, 3 cloves garlic, 1 tsp oregano, 1/2 tsp thyme, salt and pepper
• 1 oz feta to finish
• Fresh parsley

Directions

1. Marinate chicken in Greek marinade for at least 30 minutes or overnight.
2. Preheat oven to 425°F. Place chicken on a large baking sheet.
3. Surround with all vegetables except tomatoes. Drizzle with any remaining marinade.

Roast 20 minutes. Add tomatoes and olives.

1. Roast 10 more minutes until chicken is cooked through and vegetables are tender.
2. Crumble feta over. Garnish with parsley.

Notes

Overnight marinating transforms the flavor. The olives add a brine that seasons everything around them during roasting.