Ingredients:

4 chicken thighs (boneless, skinless)

⅓ cup olive oil

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp dried oregano

3 cloves garlic, minced

Salt & pepper to taste

½ cup crumbled feta cheese

Fresh parsley, chopped (for garnish)

1 cup diced potatoes

½ red bell pepper, sliced

1 small zucchini, sliced

Instructions:

Prep:

In a bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic, salt, and pepper. Set half aside for the veggies.

Marinate & Cook Chicken: 2. Pour half the marinade over the chicken thighs, coating well. Marinate for 20-30 mins. 3. Heat a pan or grill on medium. Sear chicken for 5-7 mins on each side until golden and cooked through.

Roast Veggies: 4. Toss potatoes, bell pepper, and zucchini with reserved marinade. 5. Roast at 400°F (200°C) for 20 mins, or until tender and slightly charred.

Finish & Serve: 6. Plate chicken with roasted veggies. Sprinkle feta on top and garnish with parsley. Serve warm!