Greek Sheet Pan Chicken Thighs with Chickpeas
My own version, built off of doing this many times to find the combo I love. INGREDIENTS Lemon Garlic Marinade: 1/4 cup olive oil 1 fresh lemon 4 cloves garlic, minced, 1/2 Tbsp dried oregano 1/2 tsp salt Freshly cracked pepper Chicken and Vegetables: 1 lb bone-in skin-on chicken thighs 1 pint grape tomatoes (optional) 1 zucchini, sliced into thick half moons (optional) 1 red (or orange or yellow or combo) bell pepper 1 small red onion, or half of a medium/large 1 15oz can chickpeas, rinsed 3-4 oz. block feta Toppings: 15 kalamata olives (about 1/2 cup) handful fresh parsley DIRECTIONS: Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive oil, half the zest, lemon juice, garlic, oregano, salt, and some freshly cracked pepper in a bowl. Save the rest of the lemon zest for later. Pat chicken dry, gently lift skin from meat. Pour some of the marinade under skin and around thighs, set aside for 10-30 minutes while you prep the rest of the ingredients. Slice ...
