Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 1 Tbsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Red Pepper Flakes (optional)
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1.5-inch cubes
  • 1 lb Small Red Potatoes, halved or quartered
  • 2 medium Carrots, peeled and cut into 1-inch coins
  • 1 medium Red Onion, cut into 1-inch wedges
  • 1 large Bell Pepper (Yellow or Red), cut into large chunks
  • 1 medium Courgette (Zucchini), cut into 1/2-inch thick rounds
  • 1 cup Cherry Tomatoes, whole
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • 1/4 cup Feta Cheese, crumbled (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using).
  2. Marinate Chicken: Add the cubed chicken thighs to the bowl and toss to coat thoroughly. Set aside while you prepare the vegetables.
  3. Initial Roast: In a separate, smaller bowl, combine the potatoes and carrots. Drizzle about 2 tablespoons of the marinade mix over them. Season lightly with salt and pepper. Spread the seasoned potatoes and carrots evenly across half of the prepared sheet pan. Roast in the preheated oven for 15 minutes.
  4. Combine and Roast: While the roots roast, combine the red onion, bell pepper, courgette, and cherry tomatoes in the bowl with the remaining marinade. Toss well.
  5. Remove the sheet pan from the oven. Push the partially roasted root vegetables to one side. Add the marinated chicken cubes and the softer vegetables to the empty space, ensuring everything is spread in a single layer. Do not overlap the ingredients.
  6. Second Roast: Return the pan to the oven and bake for an additional 20 to 25 minutes, until the chicken registers an internal temperature of 165°F (74°C) and the potatoes are easily pierced with a fork.
  7. Finish and Serve: Remove the pan from the oven. Immediately sprinkle with crumbled feta cheese (if using) and freshly chopped parsley. Serve hot.