Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb baby Yukon Gold potatoes, quartered
  • 2 medium bell peppers (red and yellow), chopped into 1-inch chunks
  • 1 large red onion, cut into thick wedges
  • 1 medium zucchini, sliced into half-moons
  • 1 cup grape tomatoes, left whole
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup Kalamata olives, pitted
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 200°C. Line an extra-large rimmed sheet pan with parchment paper for easier cleanup.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, sea salt, and black pepper to create the marinade.
  3. Add the chicken thighs to the bowl and toss to coat thoroughly. Let the chicken marinate at room temperature for 10 minutes while preparing the vegetables.
  4. Add the quartered potatoes, bell peppers, red onion, and zucchini to the bowl with the chicken and marinade. Toss until all ingredients are evenly coated.
  5. Spread the chicken and vegetable mixture onto the sheet pan in a single layer, ensuring the pan is not overcrowded to allow for roasting rather than steaming.
  6. Roast in the preheated oven for 25 minutes, adding the grape tomatoes halfway through. The chicken should reach an internal temperature of 74°C and the potatoes should be fork-tender.
  7. Remove from the oven and immediately top with Kalamata olives, crumbled feta cheese, and fresh chopped parsley before serving.