Ingredients:

  • 5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • 2 medium zucchini, halved lengthwise and sliced thickly (1/2 inch)
  • 1 small red onion, cut into thick wedges
  • 1 pint (250g) cherry or grape tomatoes, whole
  • 3 Tablespoons olive oil (for tossing)
  • 1 teaspoon dried oregano
  • Kosher Salt and Black Pepper to taste
  • 1/2 cup (30g) fresh parsley, finely chopped
  • 1 Tablespoon fresh thyme leaves
  • 1 Tablespoon lemon zest (from 1 large lemon)
  • 3 cloves garlic, minced finely
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 Tablespoons olive oil (for crust binder)
  • 1/3 cup (85g) feta cheese, crumbled
  • 2 fresh lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chicken thighs, sliced zucchini, and red onion wedges with 3 Tbsp olive oil, oregano, salt, and pepper until evenly coated.
  3. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring they have space to roast and not steam.
  4. In a small bowl, combine the chopped parsley, thyme, lemon zest, minced garlic, Panko breadcrumbs, and Parmesan cheese. Drizzle in the remaining 2 Tbsp of olive oil and mix until the mixture resembles coarse, damp sand.
  5. Sprinkle the Lemon-Herb Crust mixture evenly over the chicken and vegetables. Place the whole cherry tomatoes randomly among the other ingredients.
  6. Roast for 20 minutes.
  7. Carefully remove the tray from the oven. Gently nestle the crumbled feta throughout the dish. Return to the oven and roast for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the crust is golden brown and crisp.
  8. Let the tray rest for 5 minutes before serving immediately with fresh lemon wedges squeezed over the top.