Ingredients:

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

Instructions:

  1. In a large stainless steel mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, sea salt, and black pepper to create an emulsified marinade.
  2. Add the chicken thighs and halved potatoes to the bowl. Toss thoroughly to ensure even coating. Let marinate at room temperature for 30 minutes to 2 hours.
  3. Preheat your oven to 200°C. Arrange the potatoes in a single layer on a heavy-duty half-sheet pan. Roast for 20 minutes until the chicken skin looks translucent and tight.
  4. Remove the pan from the oven. Add the bell pepper, zucchini, and olives to the pan, tossing them in the juices.
  5. Return the pan to the oven and roast for an additional 25 minutes, or until the chicken reaches an internal temperature of 74°C and the potatoes are golden.
  6. Top the hot sheet pan with Kalamata olives and crumbled feta cheese. Garnish with fresh parsley before serving. Rest for 5 minutes before serving.