One Pan Mediterranean Chicken Dinner

Ingredients

1/4 cup Cal & Gary's Olive Oil
4 cloves Garlic, minced
2 tsp Fresh Thyme
1 Lemon, juice and zest
2 tsp Yellow Mustard
1 tsp Kosher Salt
1/2 tsp Cracked Black Pepper
8 Skin on, bone in Chicken Thighs
1 medium Zucchini, halved lengthwise and sliced
1 lb Baby Potatoes
1 can Artichoke hearts, quartered
1/2 Red Onion, thinly sliced into wedges
1 pint Cherry Tomatoes
1/2 cup Kalamata Olives, pitted
3 tbsp Fresh Parsley
1/4 cup Feta Cheese
2 tbsp Water
Juice and Zest of Lemon

How to Make It

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, zest, garlic, thyme, mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ¾ of the marinade on top, then use you’re a pair of tongs or a spoon to toss the chicken in the marinade and make sure it's well coated

While the chicken is marinating, spread the zucchini, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables

Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

Remove the baking sheet from the oven, add the olives and artichokes and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F

For the feta drizzle, add the feta, water, lemon juice and zest to a blender, and blend until smooth.

When the chicken is done, remove it from the oven and finish with the feta drizzle and fresh parsley.