SHEET PAN CHICKEN DINNER

Ingredients

• 1/2 cup Olive Oil (extra virgin, for the marinade)
• 3 tablespoons Fresh Lemon Juice (juice of 1 large lemon, freshly squeezed)
• 5 cloves Garlic Cloves (extra‑large, minced)
• 2 teaspoons Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Dijon Mustard
• 6 pieces Bone‑In Chicken Thighs (skin‑on, about 2.5 lb total)
• 1 medium Yellow Bell Pepper (diced into 1‑inch pieces)
• 1/2 large Red Onion (sliced into wedges)
• 1 large Zucchini (cut into half‑moon pieces, 1/4‑1/2 in thick)
• 1 pint Cherry Tomatoes (whole)
• 1/2 cup Kalamata Olives (pitted, halved optional)
• 1/4 cup Feta Cheese (crumbled, Greek feta)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 425°F

2. Make Marinade

   In a mixing bowl combine 1/2 cup olive oil, 3 tbsp fresh lemon juice, minced garlic, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Dijon mustard. Stir until emulsified.

   Time: PT5M

3. Marinate Chicken

   Place the 6 chicken thighs in a shallow dish, pour about two‑thirds of the marinade over them, and use your hands to coat each piece thoroughly. Let the chicken rest for 15–20 minutes while you prep the vegetables.

   Time: PT20M

4. Prep Vegetables

   Dice the yellow bell pepper into 1‑inch cubes, slice half a large red onion into wedges, cut the zucchini into half‑moon pieces (¼‑½ in thick), and keep the cherry tomatoes whole.

   Time: PT10M

5. Coat Vegetables

   Spread the chopped vegetables on the sheet pan, drizzle the remaining one‑third of the marinade over them, and toss with your hands or tongs until evenly coated.

   Time: PT5M

6. Add Chicken to Pan

   Nestle the marinated chicken thighs on top of the vegetables, leaving a little space between pieces for even browning.

   Time: PT2M

7. First Bake

   Place the sheet pan in the preheated oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 425°F

8. Prepare Toppings

   While the pan is in the oven, measure 1/2 cup pitted Kalamata olives, crumble 1/4 cup feta cheese, and finely chop 2 tbsp fresh parsley.

   Time: PT5M

9. Add Olives & Feta, Finish Baking

   After the initial 30 minutes, remove the pan, sprinkle the olives and feta evenly over the chicken and vegetables, then return to the oven for another 10–15 minutes, until the chicken reaches an internal temperature of 165°F and the veggies are caramelized.

   Time: PT12M

   Temperature: 425°F

10. Finish & Serve

    Remove the pan from the oven, sprinkle the chopped parsley over everything, let rest 2 minutes, then serve each thigh with a generous portion of the roasted vegetables.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

3 g