Lemon-Oregano Chicken Thighs Roasted with Zucchini, Olives and Feta

What you need

• 700 g (1 1/2 lb) boneless skinless chicken thighs
• 1 zucchini, cut into half-moons
• 1 red bell pepper, cut into 3 cm (1 in) pieces
• 1 red onion, cut into wedges
• 200 g (7 oz) cherry tomatoes
• 50 g (2 oz) Kalamata olives, pitted
• 1 tbsp capers, drained
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 2 tbsp fresh oregano, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 80 g (3 oz) feta, crumbled

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) and line a large baking tray with parchment paper.

2. 2

   Whisk the olive oil, lemon juice, garlic, oregano, salt and black pepper in a large bowl.

3. 3

   Add the chicken and turn it to coat. Leave it in the marinade while you cut the vegetables.

4. 4

   Add the zucchini, bell pepper and onion to the bowl and toss with the chicken.

5. 5

   Tip everything onto the tray. Space the chicken thighs out in a single layer among the vegetables.

6. 6

   Roast for 15 min.

7. 7

   Scatter the tomatoes, olives and capers over the tray. Roast until the chicken reaches 74 °C (165 °F) inside and the vegetables are tender, 10-15 min.

8. 8

   Sprinkle the feta over the top and return to the oven for 2-3 min.

9. 9

   Spoon the pan juices over the chicken and serve.

Imported from mealplan.freezermeals101.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.