Mediterranean Chicken Thighs

• συνολικός χρόνος: 55 minutes

Υλικά

Mediterranean Sheetpan Chicken Thighs

½ cup olive oil

Juice and zest of one lemon

4 garlic cloves minced

2 tsp dried oregano

1/2 tsp smoked paprika

10 sprigs fresh thyme (divided)

1 tbls Dijon mustard

1 tsp kosher salt

½ tsp black pepper

6-8 chicken thighs bone-in, skin-on

2 small zucchini halved lengthwise and sliced (I used a zucchini and a squash)

1 red bell pepper chopped into 1-inch pieces

½ large red onion thinly sliced into wedges

About 20 small baby potatoes, halved

1 pint cherry tomatoes, halved

½ cup kalamata olives pitted

¼ cup feta cheese

2 tablespoons finely chopped fresh parsley

Οδηγίες

Preheat the oven to 425°F.

In a small bowl, whisk together the oil, lemon juice and zest, garlic, oregano, smoked paprika, 1 tsp thyme, Dijon mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it’s well coated. Marinate the chicken for 10 to 15 minutes.

While the chicken is marinating, spread the zucchini, bell pepper, red onion, potatoes and thyme sprigs onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.

Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

Remove the baking sheet from the oven, add the tomatoes, olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

Sprinkle the chicken and vegetables with chopped fresh parsley before serving