Ingredients
- 4 chicken thighs ∼ 1.75 lb or 800 grams
- 1 lb potatoes
- 2 zucchini ∼ ¾ lb or 350 g
- 2 bell peppers red, yellow, or orange
- 1 red onion
- 3.5 oz 100 grams feta
- 1 tsp kosher salt or to taste
- 1/2 tsp ground black pepper or to taste
- juice and zest from one lemon
- 2 garlic cloves
- 2 tbsp minced fresh parsley optional
- 2 tbsp olive oil
Instructions
- Preheat the oven to 425°F (220°C or 200°C fan).
- Season the chicken thighs. First, season with half a teaspoon of kosher salt and 1/4 tsp of ground black pepper. Add the lemon zest from one lemon and lemon juice from half a lemon (about 1 tbsp of lemon juice). Finally, add one tablespoon of olive oil.
- Prep the veggies. Cut the bell peppers into thick slices (about 6-8 slices per pepper). Cut the zucchini into rounds (about 3/4 inch or 2 cm thickness). Peel and cut the red onion into 8. Peel and cut the potatoes into chunks. Keep each of the veggies separately (we’ll add the potatoes and peppers first since they take longer to cook and then the zucchini and red onion later on). Season the veggies with a pinch of salt and pepper and toss with a drizzle of olive oil.
- To a sheet pan (optionally covered with baking paper for easier clean up), add the chicken thighs, potato chunks, roasted pepper slices, and garlic cloves (peeled&crushed). Roast in the oven for 20 minutes.
- After 20 minutes, remove the sheet pan from the oven, and add onions and zucchini. Return the sheet pan to the oven and bake for about 20-25 more minutes until the chicken and veggies are cooked through.
- Once the chicken and veggies are cooked through, remove the sheet pan from the oven. Squeeze 1 tbsp of lemon juice over the veggies. Add crumbled feta and chopped parsley.
Notes
Potatoes – The best potatoes for this recipe are Russet potatoes in the US (if grown in Idaho, they’re also known as Idaho potatoes) and Maris Piper or King Edward in the UK. You could also use baby potatoes (cut in half).