Ingredients

• ½ cup olive oil
• 1 lemon, juiced (about 3 tablespoons)
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 chicken thighs, bone-in and skin-on
• 1 medium zucchini, sliced lengthwise and cut into pieces
• 1 yellow bell pepper, chopped into 1-inch chunks
• ½ large red onion, sliced into thin wedges
• 1 pint cherry or grape tomatoes
• ½ cup pitted kalamata olives
• ¼ cup feta cheese
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Prepare the marinade
   Heat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper until well combined.
2. Season the chicken
   Place the chicken thighs in a bowl and pour about two-thirds of the marinade over them. Use your hands to coat each piece thoroughly. Let the chicken rest in the marinade for 10 to 15 minutes.
3. Get the vegetables ready
   Spread the zucchini, bell pepper, red onion, and tomatoes evenly across a large baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
4. Roast
   Arrange the marinated chicken thighs on the sheet pan among the vegetables. Place the pan in the oven and cook for 30 minutes.
5. Finish the dish
   Remove the pan from the oven and scatter the olives and feta over the chicken and vegetables. Return the pan to the oven and continue cooking for another 10 to 15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
6. Serve
   Sprinkle the finished dish with fresh parsley before serving.

• Oven performance can vary. If the chicken skin needs more browning, move the pan higher in the oven or briefly use the broiler. If it’s browning too fast, lower the rack or slightly reduce the heat.
• Extra liquid on the pan is normal. Chicken juices and moisture from vegetables like zucchini and tomatoes will release as they roast. These juices are great spooned over rice, potatoes, or bread.
• If substituting chicken breasts, keep in mind they cook faster. Roast the vegetables first, then add the breasts for the final 20–25 minutes to prevent drying out.