Step 1

Whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, Dijon mustard, salt, and pepper. This is where all the flavor starts! I’ve found that making extra marinade and saving some for later drizzle is always a good idea.

Step 2

Toss the chicken thighs in about two-thirds of the marinade, making sure each piece is thoroughly coated. Let it sit for 10-15 minutes. While marinating for longer could deepen the flavor, this quick soak works wonders on its own.

Step 3

While the chicken is soaking up all that delicious marinade, slice up your zucchini, yellow bell pepper, red onion, and cherry tomatoes. Spread them out on a sheet pan and drizzle the remaining marinade over the veggies, tossing them to coat. (Pro tip: try to keep the veggies in a single layer for even roasting.)

Step 4

Add the marinated chicken thighs to the pan, nestling them in between the veggies. Roast everything at 425°F for about 30 minutes, until the chicken skin is golden and crispy, and the veggies are starting to brown at the edges.

Step 5

Remove the sheet pan from the oven, scatter the Kalamata olives and crumbled feta over everything, and pop it back in for another 10-15 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F and the veggies are tender.

Step 6

Once out of the oven, sprinkle everything with fresh parsley for a pop of color and freshness. And that’s it—dinner is served!