Sheet Pan Chicken, there'll be leftovers unless he eats them all today

Start by preparing the marinade for the chicken.

In a bowl, combine 1/2 cup of olive oil, 1 tablespoon of minced garlic, and the juice of 1 lemon (strained to remove seeds).

Add 2 teaspoons of oregano, 1 teaspoon of thyme, and a couple of pinches of salt and pepper to the marinade. Whisk until combined.

Take the chicken thighs and pour a little bit of the marinade over them, massaging it into the chicken to ensure it's well coated.

Set the marinated chicken aside and wash your hands.

Chop the vegetables: cut the orange bell pepper into chunks, slice the zucchini, and cut the red onion into chunks. Aim for pieces that are about an inch in size.

Cut the potatoes into similar-sized pieces, ensuring they are not too thick or too thin so they cook evenly with the chicken.

Preheat the oven to 425°F.

In a large bowl, toss all the chopped vegetables with the remaining marinade until well coated.

Transfer the coated vegetables into a casserole dish or sheet pan, spreading them out evenly.

Nestle the marinated chicken thighs on top of the vegetables in the dish.

Equipment Needed

Spice Level: