About this recipe

A vibrant, Mediterranean-inspired sheet pan dinner featuring juicy chicken thighs marinated in lemon, garlic, and oregano, roasted alongside colorful vegetables and finished with briny kalamata olives and creamy feta. Everything comes together on one pan for an easy, heart-healthy weeknight meal the whole family will love.

Instructions

1. 1

   In a large mixing bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 8 hours for deeper flavor.

2. 2

   Preheat your oven to ![425°F]. Arrange the red onion wedges, zucchini, and red bell pepper strips on a large baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, season lightly with salt and black pepper, and toss to coat. Spread the vegetables in an even layer, leaving space in the center for the chicken thighs.

3. 3

   Nestle the marinated chicken thighs skin-side up among the vegetables on the baking sheet, pouring any remaining marinade over everything. Roast in the preheated oven for 35–40 minutes, until the chicken skin is golden and crispy and an instant-read meat thermometer inserted into the thickest part reads %[165°F]. In the last 10 minutes of cooking, scatter the cherry tomatoes and kalamata olives over the pan.

4. 4

   Remove the baking sheet from the oven and let the chicken thighs rest for 5 minutes. Scatter the crumbled feta cheese over the top, garnish with fresh parsley, and serve directly from the pan with warm pita bread or a simple green salad on the side.