½ cup 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 teaspoon kosher salt
▢½ teaspoon freshly ground black pepper
▢2 skinless boneless chicken breast
▢1 medium zucchini, halved lengthwise and sliced

▢1 yellow bell pepper, chopped into 1-inch pieces
▢½ large red onion, thinly sliced into wedges
▢1 pint cherry or grape tomatoes
▢½ cup kalamata olives, pitted
▢¼ cup feta cheese
▢2 tablespoons finely chopped fresh parsley

  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 2 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • 2 tablespoons (75ml) extra-virgin olive oil,and 2 tablespoons of butter and freshly ground black pepper
  • Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  • Meanwhile, combine olive oil and butter and garlic powder black pepper in microwave and melt butter

Now for chicken.
Place the chicken breasts in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it’s well coated. Marinate the chicken for 10 to 15 minutes.

  • While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
  • bake for 20 minutes.

After 20 minutes of cooking potatoes add vegetables to sheet pan with remaining marinade. After 20 minutes Add the chicken breasts the baking sheet, nestling them around the veggies, and bake for 20 minutes.

  • Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Notes

  • Always remember that every oven cooks slightly differently. If you’re chicken thighs aren’t getting golden enough on top, you can raise the rack high in the oven or turn on the top broiler for the last minute or two. Alternatively, if the tops are cooking too quickly, you can lower the rack in the oven or reduce the temperature slightly.
  • If you’re looking for some new heavy duty sheet pans that won’t warp or twist in the oven, these commercial sheet pans are great!