Greek Sheet Pan Chicken Dinner

• servings: 6 servings
• total time: 1 hour

Ingredients

½ cup olive oil

1-2 lemon ( juiced & zested)

4 garlic cloves (minced)

3 teaspoons Italian seasoning

1 teaspoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

10 chicken thighs (bone-in, skin-on)

2-3 medium zucchini (halved lengthwise and sliced)

2-3 yellow squash (halved lengthwise and sliced)

1-2 eggplant (depending on size)

1 yellow/red bell pepper (chopped into 1-inch pieces)

1 large red onion (thinly sliced into wedges)

1 pint cherry or grape tomatoes

¼ cup feta cheese (as much as heart desires)

Directions

1. Chop the eggplant into discs about 1 inch thick. Salt and set to the side while making marinade.

2. In a large bowl, whisk together the oil, lemon juice/zest, garlic, Italian seasoning, Dijon mustard, salt, and pepper. Marinade should taste a little salty. (I will sometimes add paprika to mix here).

3. place chicken thighs into bowl and coat evenly. Dab at eggplant slices with a paper towel to remove any excess water. Cut into 1 inch cubes and add to bowl with chicken thighs. Toss, add lid and place into fridge to marinate. The longer the better.

Steps After marinating

1. Preheat the oven to 425°F (220°C).

2. place chicken thighs onto baking sheet (5 per sheet)

3. slice your squashes in half and chop into finger width thick pieces. Cut onion in half and quarter. Chop red bell pepper into thicker bite size pieces. Toss all of these with the marinade in bowl. Add a little more salt to the mix at this time.

4. pour everything in the bowl onto the 2 baking sheets evenly. Do not place any veggies over the actual chicken thigh.

5. place into oven staggered on both racks. Bake for 20 minutes. Sprinkle feta cheese over top (we use the whole H-E-B container) and place back in the oven on opposite racks this time. Cook for another 20-25 minutes depending on how crispy you want the skin