Instructions

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

While the oven heats, peel and finely mince the garlic cloves on the cutting board.

Halve the lemon and squeeze one half into a medium bowl, then whisk in the garlic, oil, oregano, salt, and pepper.

Pat the chicken thighs dry with paper towels, add them to the bowl, and turn with tongs until evenly coated.

Let the chicken marinate while you prep the vegetables. Trim the zucchini, halve it lengthwise, and cut it into 1-inch half-moons.

Core the red bell pepper and cut it into 1-inch pieces, then halve the red onion and cut one half into thin wedges.

Pile the zucchini, pepper, and onion onto a large rimmed sheet pan and toss with the remaining oil, oregano, and salt.

Push the vegetables toward the edges and lay the chicken thighs flat in the center, scraping any marinade left in the bowl over them.

Once the oven reaches 425 F, roast for 12 minutes until the chicken edges turn golden and the zucchini starts to soften.

While the pan roasts, roughly chop the parsley and cut the remaining lemon half into wedges for serving.

Flip the chicken with tongs, toss the vegetables in the pan juices, and scatter the olives across the pan.

Roast 8 to 10 more minutes until the chicken is browned and cooked through to 165 F and the pepper edges char.

Squeeze two lemon wedges over the hot pan, scatter with parsley, and serve with the remaining wedges alongside.

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Sheet Pan Lemon-Oregano Chicken with Zucchini, Peppers & Olives