Ingredients

• 1/2 cup olive oil
• 1 lemon, juiced (about 3 tablespoons)
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 chicken thighs, bone-in, skin-on
• 1 medium zucchini, halved lengthwise and sliced
• 1 yellow bell pepper, chopped into 1-inch pieces
• 1/2 large red onion, thinly sliced into wedges
• 1 pint cherry or grape tomatoes
• 1/2 cup kalamata olives, pitted
• 1/4 cup feta cheese
• 2 tablespoons finely chopped fresh parsley

Directions

1. Preheat oven to 425 F.
2. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
3. Place chicken in a bowl and pour 2/3 of the marinade on top, then use hands to toss, making sure it is well coated.  Marinade 10-15 minutes.
4. While chicken is marinating, spread zucchini, bell pepper, red onion, and tomatoes onto baking sheet and drizzle remaining marinade on top
5. Toss together to coat veggies.
6. Add chicken thighs, nestled around the veggies.
7. Bake 30 minutes.
8. Remove from oven, add olives and feta.
9. Place back in oven for another 10-15 minutes or until the vegetables are softened and the chicken is cooked through to 165 degrees.
10. Remove and sprinkle with parsley.
11. Enjoy!!