Sheet-Pan Lemon Herb Chicken Thighs with Mediterranean Veggies

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 2 medium zucchini, sliced into half-moons
• 1 large red onion, cut into wedges
• 2 cups cherry tomatoes
• 1/2 cup kalamata olives, pitted
• 1/4 cup olive oil
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat chicken thighs completely dry with paper towels so the skin crisps.
2. 2In a large bowl whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. 3Add chicken thighs to the bowl and toss thoroughly, rubbing the marinade under the skin where possible. Let sit 10 minutes while you prep vegetables.
4. 4On the sheet pan toss zucchini half-moons, red onion wedges, and cherry tomatoes with remaining marinade from the bowl plus remaining salt and pepper. Spread into an even layer.
5. 5Nestle chicken thighs skin-side up among the vegetables, spacing them so air can circulate. Scatter kalamata olives the pan.
6. 6Roast 35–40 minutes until chicken skin is deep golden and crisp, internal temperature at the thickest part reaches 175°F, and tomatoes have burst and caramelized.
7. 7If skin needs extra color, broil on high for the final 2–3 minutes, watching closely so olives do not burn.
8. 8Remove pan from oven and rest 5 minutes. Squeeze any remaining lemon over the top, sprinkle with fresh parsley and crumbled feta, and serve family-style straight from the pan.