Ingredients
Tap to tick offMarinade
- ½ Cups Olive Oil
Grapeseed oil also works. - 1 Lemon
Finely zested and juiced - 4 Garlic Cloves
Minced. Can add more if desired. - 1 Tbsp Oregano
- 1 Tbsp Thyme
- 1 Tbsp Dijon Mustard
- 1 Tsp Fine Salt
- 1 Tsp Black Pepper
Chicken thighs
- 6 Chicken Thigh
Bone in, skin on. Chicken drumsticks can be substituted.
Vegetables
- 4 Cups Zucchini
Can be yellow or green. Chop into chunks. - 2 Cups Bell Pepper
Can be any colour. Seed and chopped into 1" pieces. - 2 Onions
Peel and cut into large chunks. Use white or red onions. - 4 Cups Cherry Tomatoes
A mixture of colours looks great. - 1 Eggplant
Chop into 2" cubes. Leave on the skin.
Finishing Touches
- 1 Cup Feta Cheese
Crumbled - 1 Cup Kalamata Olive
Pitted olives preferred. - 1 Cup Parsley
Chopped finely
Method
In a glass measuring cup
- ½ Cups Olive Oil
Grapeseed oil also works. - 1 Lemon
Finely zested and juiced - 4 Garlic Cloves
Minced. Can add more if desired. - 1 Tbsp Oregano
- 1 Tbsp Thyme
- 1 Tbsp Dijon Mustard
- 1 Tsp Fine Salt
- 1 Tsp Black Pepper
Whisk all the marinade ingredients together.
In a bowl
- 6 Chicken Thigh
Bone in, skin on. Chicken drumsticks can be substituted.
Pour 2/3 of the marinade over the chicken thighs, mixing to coat well. Marinade for an hour if possible.
Into another bowl
- 4 Cups Zucchini
Can be yellow or green. Chop into chunks. - 2 Cups Bell Pepper
Can be any colour. Seed and chopped into 1" pieces. - 2 Onions
Peel and cut into large chunks. Use white or red onions. - 4 Cups Cherry Tomatoes
A mixture of colours looks great. - 1 Eggplant
Chop into 2" cubes. Leave on the skin.
Pour the remaining marinade over the chopped vegetables and the whole cherry tomatoes and toss to coat. Spread on a large baking pan.
Nestle the chicken thighs evenly between the vegetables. You can choose to add the chicken marinade as well, if interested in creating more sauce. Bake at 425F for 30 minutes.
Remove the baking sheet
- 1 Cup Feta Cheese
Crumbled - 1 Cup Kalamata Olive
Pitted olives preferred. - 1 Cup Parsley
Chopped finely
Spread the olives and feta cheese throughout the dish and then place the baking sheet back into the over for an additional 10-15 minutes until the chicken is cooked through. Sprinkle the dish with fresh chopped parsley and serve.