Boneless chicken thighs and vegetables roasted together on one pan with a Greek lemon-oregano dressing, finished with olives, feta, and fresh parsley.
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| prepPreheat oven to 425°F / 220°C | |||||||
| 60 ml fresh lemon juice | Whisk lemon juice, oregano, garlic, salt & pepper | Drizzle in olive oil, whisk until emulsified | Season vegetables with salt & pepper, toss with 1/4 cup dressing | Season chicken, nestle with olives & feta, drizzle remaining dressing | Bake 425°F / 220°C, 35 min until chicken cooked through | Broil 6 inches from heat, 2 min until golden, watch closely | Spoon pan juices over chicken, garnish with parsley |
| 1 to 2 teaspoons dried oregano | |||||||
| 1 large garlic clove, minced | |||||||
| 3/4 teaspoon kosher salt | |||||||
| 3/4 teaspoon black pepper | |||||||
| 180 ml extra virgin olive oil | |||||||
| 1 large red onion, halved and sliced into 1/2-inch pieces | Spread onions, zucchini, pepper & tomato on pan | ||||||
| 1 medium zucchini, halved and sliced into 1/2-inch half moons | |||||||
| 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices | |||||||
| 1 large tomato, cut into 8 wedges | |||||||
| Kosher salt | |||||||
| ground black pepper | |||||||
| 6 to 8 boneless skinless chicken thighs | |||||||
| 30 g pitted Kalamata olives | |||||||
| 30 g pitted Castelvetrano olives | |||||||
| 115 g feta cheese, cut into chunks | |||||||
| 10 g chopped Italian parsley | |||||||
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