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 the bell peppers and onions. Place the bell peppers, chickpeas, and onions (and tomatoes if using) on a large baking sheet. Pour the rest of of the lemon garlic marinade over the vegetables and toss until they are well coated. Nestle chicken thighs into vegetables, then tuck the block of feta in the middle.
NOTE: Can put olives in with the rest of the ingredients to cook, or add as a topping in the last step.

Place in oven and bake for 35 minutes, or until the internal temperature of the chicken reaches 165ºF. For additional browning, switch the oven to broil and finish by broiling the chicken and vegetables for about 5 minutes.

If using, slice the olives in half. Portion out the meal into bowls, then sprinkle the olives, baked feta, remaining lemon zest, and parsley over the top.

Notes: can add sliced potatoes instead of chickpeas, or server over rice, or tuck in pitas with hummus.