Photo: Spoonful of Si/Instagram
Great flavor and less mess.
Ingredients
Six bone-in skin-on chicken thighs
1 zucchini, sliced into half moons
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2/3 cup cherry tomatoes
1/2 cup Kalamata olives
1/2 cup feta, crumbled
2 tbsp fresh parsley, chopped
Marinade
1/2 cup olive oil
1 lemon, juiced
4 garlic cloves, minced
1 tsp Dijon mustard
2 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Instructions
1. Prepare marinade. Pour 1/2 the marinade over the chicken thighs and marinate in the fridge for 15 minutes or up to an hour.
2. Slice zucchini, bell pepper, and red onion. Add veggies to a lightly oiled baking sheet. Pour reserved 1/2 of the marinade over veggies. Toss to coat.
3. Place marinated chicken thighs on top. Transfer the baking sheet to a 425 F oven for 30 minutes.
4. Remove the pan and add cherry tomatoes, Kalamata olives, and feta. Return to the oven to cook for 15 minutes more.
5. Top with 2 tbsp fresh parsley and serve.
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