2garlic cloves, grated to a paste or finely minced
Kosher salt and cracked black pepper, to taste
1tsponion powder
1TBSPcapers, drained
1lemon, zested and juiced
1cuppitted olivesI use 1/2 cup kalamata and 1/2 cup castelvetrano
112 oz jar of roasted red peppers, drained and sliced into bite-sized strips
110 oz jar of marinated artichokes, drained
1cupgrape tomatoes
8ozbrick of feta, cut into cubes
1lemon, cut into wedges
1zucchini, roughly cut into bite-sized chunks
Garnishes.
1cuptoasted slivered almonds
Very thinly sliced red onion
Chopped fresh parsley
Instructions
Preheat the oven to 375º F.
Put the chicken thighs in a large mixing bowl and drizzle it with the olive oil, then add the herbs, garlic, onion powder, capers, lemon zest, lemon juice, salt, and pepper. Afterward, give the chicken thighs a good toss with your bare hands until everything is well mixed and the chicken is evenly coated; set aside. (If you're doing this in advance, wrap the bowl with plastic wrap or cover with a lid, and place refrigerate until ready for use.)
Place a sheet of parchment paper over a sheet pan and position the chicken thighs onto the pan. Top with the tomatoes, olives, zucchini, artichokes, roasted red peppers, and feta.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165º F. In order to get a nice golden crisp on your feta, place the sheet pan under the broiler for 3-5 minutes until golden. Keep a close eye on it so you don't burn anything.
Finally, remove the sheet pan from the oven and top with thinly sliced red onions, toasted almonds, and fresh parsley.
Serve with/over your favorite grain or pasta.
Notes
To toast your almonds, put them in a dry pan over moderate heat. Let them warm up and toast them until golden brown, shaking the pan occasionally to avoid burning.