Sheet Pan Greek Lemon Chicken

Instructions

• Position two oven racks on the top and bottom of the oven. Place a heavy-duty rimmed baking sheet on the bottom rack and preheat the oven to 450˚F.
• Place zest of 1 ½ lemons, 2 tablespoons of the oregano, 2 tablespoons of the lemon olive oil, one of the grated garlic cloves, ½ teaspoon of salt and a couple of grinds of fresh pepper into a medium-sized bowl. Add the chicken thighs and using your (clean) hands, make sure all the chicken is coated with the herb/oil mixture.
• Remove the hot sheet pan from the oven and arrange the chicken thighs in the center of the pan; return to the oven while prepping the vegetables.
• In a second bowl (or the cleaned first bowl), add the remaining 2 tablespoons of lemon olive oil, the remaining lemon zest, the remaining grated clove of garlic, 2 tablespoons of fresh oregano and the halved lemons. Add the prepared vegetables and toss to thoroughly coat.
• Remove the pan from the oven and place the vegetables around the chicken. Return the pan to the bottom rack and continue to roast for 10 minutes.
• Move the pan to the top rack and continue to roast for another 20 minutes, until the vegetables are tender and the chicken registers 165˚F on an instant-read thermometer.
• Remove the pan from the oven and, using tongs, squeeze the lemon halves over the chicken and vegetables. Move the food to a serving platter, then drizzle the entire dish with the pan juices.