Steps
Preheat the oven to 425°F (220°C) with the sheet pan inside.
In a small bowl, whisk together the olive oil, lemon zest and juice, minced garlic, dried oregano, optional Dijon mustard, smoked paprika, sea salt, and black pepper.
Place the chicken thighs in a bowl, pour half of the marinade over them, toss to coat, and let marinate for 30–60 minutes. When short on time, 10–15 minutes will still help.
Place the marinated chicken thighs on the preheated sheet pan and bake for 15–20 minutes.
Add the zucchini, yellow bell pepper, mushrooms, red onion, cherry tomatoes, and kalamata olives to the bowl with the remaining marinade and toss. Scatter the vegetables around the chicken on the same baking sheet and add the fresh thyme sprigs.
Bake for 30 minutes. Remove from the oven, add the feta cheese, and return to the oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender but not overly soft.
Sprinkle with the finely chopped fresh parsley before serving.
About this recipe
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