Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch thick medallions
  • 1 lb baby Yukon Gold potatoes, quartered
  • 1 large zucchini, sliced into half-moons
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into thick wedges
  • 0.5 cup Kalamata olives, pitted
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line an extra large rimmed baking sheet with parchment paper or a silicone mat. Note: This high temperature is vital for browning.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper.
  3. Toss the quartered baby Yukon Gold potatoes in the marinade first. Note: This ensures they are well coated for maximum crispiness.
  4. Add the chicken medallions, zucchini, red and yellow bell peppers, and red onion to the bowl.
  5. Toss everything thoroughly until the herb and oil mixture is evenly distributed across every surface.
  6. Spread the mixture onto the prepared baking sheet in a single layer. Space them out so they roast rather than steam.
  7. Add the Kalamata olives to the pan, tucking them between the larger pieces of chicken and vegetables.
  8. Roast for 25 minutes. Look for chicken that is opaque and vegetables with charred, mahogany colored edges.
  9. Check the internal temperature of the chicken; it should reach exactly 165°F to ensure safety while remaining juicy.
  10. Remove from the oven and garnish with crumbled feta cheese and fresh parsley. The residual heat will soften the feta just enough to make it creamy.