Ingredients:

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

Instructions:

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, mustard, garlic, dried oregano, dried thyme, salt, and black pepper.
  2. Add the chicken thighs, potatoes, red onion, red bell pepper, and zucchini to the bowl. Toss and massage the marinade into the ingredients until well-coated.
  3. Spread the mixture in a single layer on a large rimmed baking sheet, ensuring chicken thighs are skin-side up and not overlapping vegetables.
  4. Roast at 425°F (218°C) for 25-30 minutes until the chicken skin is deep golden-brown and potatoes have caramelized edges.
  5. Remove from oven and immediately scatter the pitted Kalamata olives and crumbled feta cheese over the top.
  6. Garnish with chopped fresh parsley and serve with lemon wedges.