Greek Sheet Pan Chicken

Ingredients:

120 ml olive oil
1 lemon juiced
4 garlic cloves minced
2 tsp dried oregano
1 tsp dried thyme
1 tspn Dijon mustard
1 tsp salt
½ tsp ground black pepper
6 chicken thighs bone-in, skin-on
1 medium zucchini sliced
1 bell pepper chopped
½ large red onion sliced into wedges
200 gr cherry tomatoes
½ cup olives pitted
30 gr feta cheese
2 Tbsp chopped fresh parsley

Instructions:

Preheat the oven to 220°C.
Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Toss the chicken in the 2/3 of marinade. Marinate the chicken for 10 to 15 minutes.

Spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining 1/3 marinade on top and toss.
Add the chicken thighs, nestling them around the veggies, and bake for 30 minutes.

Add the olives and feta and then bake for another 15 minutes, or until the vegetables are softened.
Sprinkle with parsley before serving.

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