Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 1 large red onion, cut into thick wedges
  • 2 medium bell peppers, chopped into 1-inch pieces
  • 1 medium zucchini, sliced into thick half-moons
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pitted Kalamata olives
  • 2 tbsp fresh parsley, chopped
  • 1 lemon wedge

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Add the chicken thighs to the bowl and toss until thoroughly coated; set aside.
  4. Toss the halved potatoes, onions, peppers, and zucchini in the remaining marinade in the bowl until every vegetable is glistening.
  5. Arrange the chicken thighs skin-side up on a rimmed sheet pan, spacing them evenly, and scatter the marinated vegetables around the chicken in a single layer.
  6. Roast for 25–30 minutes until the chicken skin is deep mahogany brown and the potatoes are fork-tender. Use a meat thermometer to ensure chicken has reached an internal temperature of 165°F (74°C).
  7. Remove from the oven and garnish with crumbled feta cheese, Kalamata olives, chopped fresh parsley, and a lemon wedge for serving.