6-8 organic or free-range chicken pieces (skin on & bone in)
8-10 zucchinis
1 yellow bell pepper chopped
½ large red onion chopped
A few handfuls cherry or grape tomatoes
1 packet kalamata olives pitted
4 or more garlic cloves minced
2 heaped tsp dried oreganum
1 heaped tsp dried thyme
1 tsp Dijon mustard
A few cracks Himalayan salt & black pepper
100g feta cheese
Fresh parsley for serving
Let's cook
Preheat oven to 220°C
In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme , mustard, salt & pepper
In a separate container, add half the marinade over the chicken. Toss and coat well. Allow to marinade for about 15 minutes.
On a large sheet pan spread out the chopped bell peppers, onions and zucchini. Add in the tomatoes, drizzle the remaining marinade and toss to cover the vegetables.
Add in the chicken amongst the veggies, and bake for about 30 minutes – depending on your oven.
Remove from the oven, sprinkle the olives and feta and bake for another 10 minutes. If you need to, drop the temperate.
Sprinkle fresh chopped parsley over and serve while hot!
