Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, wedged
  • 1 cup zucchini, sliced into thick half-moons
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup kalamata olives, pitted and halved
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
  2. Pat the chicken thighs completely dry with paper towels. Toss the chicken and halved potatoes in the marinade bowl until thoroughly coated. Let marinate at room temperature for 10 minutes.
  3. Preheat your oven to 400°F (200°C). Arrange the chicken (skin-side up) and potatoes on an extra-large rimmed baking sheet, ensuring space between pieces for airflow.
  4. Toss the bell pepper, red onion, and zucchini in the remaining marinade in the bowl, then scatter them around the chicken and potatoes on the sheet pan.
  5. Roast for 35 minutes, or until the chicken skin is deeply browned and crispy and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and immediately top with crumbled feta cheese, kalamata olives, and fresh parsley. Serve hot with lemon wedges.