Greek Style Sheet Pan Chicken

8 bone-in, skin-on chicken thighs or 6 breasts (or combo of both)

For marinade:

½ cup (118 ml) olive oil

Juice from 1 lemon

4 cloves of garlic, minced

1 tsp (5 ml) dried oregano

1 tsp (5 ml) dried thyme

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml)coarse salt

½ tsp (2.5 ml) fresh ground pepper

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For vegetable tray:

2 medium zucchini, cubed

2 yellow bell peppers, cut into chunks

1 pint cherry tomatoes

1 red onion, cut into wedges

1/2 cup (67 g) pitted kalamata olives

1 TBSP (15 ml) olive oil

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) dried oregano

½ tsp (2.5 ml) dried thyme

⅓ cup (50 g) feta crumbles for garnish

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