Sheet Pan Greek Chicken (or Mushroom)

When I first made this dish, the original recipe called for 1/2 cup of oil (!!!) and chicken thighs WITH skin and bones. I'm always adjusting recipes to fit what I'm looking for in a meal. I've whittled the oil down to 2 tablespoons and now make it with skinless, boneless chicken thighs. Two reasons for this 1) less fat 2) cooks a lot quicker. Now this is a 30 minute, weeknight meal. Easy peasy.

I've also experimented with making it vegan by using mushrooms instead of chicken. If using portobellos or king oyster mushrooms, slice in 1/4" slices. If using button mushrooms or cremini, halve or quarter them, depending on size. Sooo good!

Aaaaand - if you find yourself with lots of veggies left over and a few pieces of chicken - dig out the chicken and puree the vegetables. Boil some pasta and toss it with your veggie sauce and dice up the leftover chicken. Leftovers re-invented!

• 2 tablespoons olive oil

• 1 lemon, juiced (about 3 tablespoons)

• 4 garlic cloves, minced

• 2 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon Dijon mustard

• 1/2 teaspoon sea salt (optional)

• 1⁄2 teaspoon freshly ground black pepper

• 6 skinless, boneless chicken thighs or mushrooms i.e. portobellos, king oyster

• 1 medium zucchini, halved lengthwise and sliced

• 1 yellow bell pepper, chopped into 1-inch pieces

• 1 large red onion, thinly sliced into wedges

• 1 pint cherry or grape tomatoes

• 1⁄2 cup kalamata olives, pitted

• 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

• Preheat oven to 425ºF.

• Mix together first 8 ingredients as a marinade and pour over chicken (or mushrooms) and let sit for at least 5 minutes - up to overnight.

• Arrange chicken and all remaining ingredients, except olives, on lined sheet pan and bake for 30 minutes. Add olives and cook for another 5 minutes. Sprinkle chop parsley over the finished dish. Enjoy!