Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to make cleanup a five second job.
  2. Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a small bowl. Whisk until the oil and juice are combined.
  3. Put the chicken thighs, halved potatoes, onion wedges, zucchini, and bell peppers into a large mixing bowl. Pour the marinade over the top and toss thoroughly with your hands or tongs.
  4. Spread the vegetables in a single layer across the prepared sheet pan. Give them some breathing room.
  5. Nestle the chicken thighs skin side up among the vegetables. Ensure they aren't touching too much, or the skin won't crisp.
  6. Roast for 35–40 minutes. Wait until the chicken skin is deep mahogany gold and the potatoes feel soft when poked with a fork.
  7. Use a meat thermometer to check the thickest part of the thigh. Remove from the oven when the internal temperature reaches 165°F (74°C).
  8. Sprinkle the crumbled feta, pitted Kalamata olives, and chopped fresh parsley over the pan while everything is still sizzling.