Mediterranean Sheet Pan Chicken

Ingredients

4 bone-in, skin-on chicken thighs
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
2 cherry tomatoes, halved
1 cup Kalamata olives, pitted
1/4 cup artichoke hearts, canned or marinated
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon lemon zest
Salt and pepper to taste
Feta cheese, crumbled (optional)

Instructions

Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.

In a small bowl, mix together olive oil, dried oregano, lemon zest, salt, and pepper. Rub the mixture all over the chicken thighs, making sure they’re evenly coated.

Place the chicken thighs on one half of the sheet pan. Arrange the sliced zucchini, chopped red bell pepper, chopped red onion, and minced garlic around the chicken.Scatter the cherry tomatoes, Kalamata olives, and artichoke hearts over the vegetables.

Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

Remove from the oven and sprinkle with crumbled feta cheese (if using). Serve hot, garnished with fresh parsley or oregano (if desired).