This is a one tray dish that is full of flavorful ingredients including brightly colored veggies that are tossed with a mixture of typical greek herbs. It is easy to throw together and clean-up is a breeze which makes this a great weeknight meal.
Ingredients:
8 bone-in, skin-on chicken thighs or 6 breasts (or combo of both)
*For marinade:
1/2 cup olive oil
Juice from 1 lemon
4 cloves of garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp fresh ground pepper
*For vegetable tray:
2 medium zucchini, cubed
2 yellow bell peppers, cut into chunks
1 pint cherry tomatoes
1 red onion, cut into wedges
1/2 cup pitted kalamata olives
1 tbsp olive oil
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/3 cup feta crumbles for garnish
Directions:
Preheat the oven to 400F°.
Whisk all the ingredients for the marinade in a bowl. Toss chicken in marinade and let sit at room temperature for 20 minutes.
Place zucchini, pepper, tomatoes, onion and olives on a baking tray. Drizzle with olive oil, a sprinkle of salt, dried oregano and thyme. Give it a gentle toss with your hands and spread evenly over the tray.
Place chicken on top of the veggies with space in between to ensure even cooking.
Bake in oven for 45-50 minutes or until chicken hits internal temperature of 165F°.
Arrange on a plate and garnish with feta crumbles. Enjoy!
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