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Sheet Pan Chicken

Chicken and veggies all cooked at once!
Print Recipe
Servings: 8
Ingredients Equipment Method

Ingredients
  

  • 10 bone-in, skin-on chicken thighs
  • 2 zucchini, quartered and sliced
  • 1 large red onion, sliced thinly (or in wedges)
  • 2 pints grape tomatoes
  • 1/2 cup feta cheese
Marinade
  • ¾ cup olive oil
  • juice of 2 lemons you can use less if you don’t like a lot of lemon
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons salt
  • ¾ teaspoon black pepper
  • 3 teaspoons oregano
  • 2 teaspoons thyme

Equipment

  • 2 xl sheet pans

Method
 

  1. Mix up the marinade and add about ¾ of the mixture to a ziploc bag with the chicken. Marinade for 30 minutes under refrigeration. (I have made this in a hurry before with no time to marinade, just pouring the marinade over the top of everything, and it was still delicious!)
  2. Preheat oven to 425°
  3. Spread veggies out over the pans and spoon remaining marinade over them, tossing to coat
  4. Nestle each chicken thigh into the veggies
  5. Bake at 425° for 40 minutes, remove from oven, and sprinkle feta cheese over the sheet pans
  6. Return to oven for 15-20 minutes or until chicken is cooked through