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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!