Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 medium zucchini, ends trimmed and sliced into 1/2-inch thick rounds
  • 1 red bell pepper, seeded and chopped into 1-inch pieces
  • 1 red onion, sliced into wedges
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (packed) fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional, for a little kick!)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: crumbled feta cheese, Kalamata olives, fresh basil leaves

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a large sheet pan.
  2. In a large bowl, toss the zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.
  3. In the same bowl, add the chicken pieces, garlic, parsley, oregano, lemon zest, lemon juice, thyme, red pepper flakes (if using), the remaining 2 tablespoons of olive oil, salt, and pepper. Toss to coat everything evenly.
  4. Spread the vegetables in a single layer on the prepared sheet pan. Scatter the marinated chicken pieces evenly among the vegetables. Try not to overcrowd the pan.
  5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. Check halfway through and toss the veggies to ensure even cooking.
  6. Remove from oven and garnish with crumbled feta cheese, Kalamata olives, and fresh basil leaves (if desired). Serve immediately.