Sheet-Pan Greek Chicken with Vegetables

Ingredients

• 1.5 lbs chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 3 cloves garlic, minced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup kalamata olives

Method

1. 1

   Whisk olive oil, lemon juice, oregano, and garlic together. Toss the chicken thighs in half the marinade and let sit at least 30 minutes — even a short marinade lets the acid and herbs actually flavor the meat, rather than just coating the outside.

2. 2

   Preheat oven to 425°F.

3. 3

   Toss zucchini, onion, and tomatoes with the remaining marinade on a sheet pan.

4. 4

   Nestle the marinated chicken among the vegetables.

5. 5

   Roast 30-35 minutes until chicken reaches 165°F internally. Scatter olives over the top in the last 5 minutes of roasting.