Sheet Pan Chicken and Vegetables

Ingredients

• 1/4 cup olive oil
• 1 fresh lemon
• 4 cloves garlic, minced
• 1/2 Tbsp dried oregano
• 1/2 tsp salt
• Freshly cracked pepper
• 1 pint grape tomatoes
• 2 bell peppers
• 1 small red onion
• 1.5 lbs. boneless skinless chicken breast
• 15 kalamata olives
• 2 oz. crumbled feta
• Handful fresh parsley
• 4 cups cooked rice

Directions

1. Heat the oven to 400ºF. Remove the zest from the lemon and set it aside, then juice the lemon. In a bowl, stir together the olive oil, lemon juice, about 1/4 cup, garlic, oregano, salt, and freshly cracked pepper.
2. Cut the bell peppers and onions into 1 to 1.5-inch chunks. Add the tomatoes, bell peppers, and onions to a large baking sheet, drizzle with about half of the lemon garlic marinade, and toss until the vegetables are coated. Slide the pan into the hot oven and roast for about 10 minutes while you get the chicken ready.
3. As the vegetables start cooking, work on the chicken breasts. If any pieces are thicker than 3/4-inch, flatten them to an even 1/2 to 3/4-inch thickness so they cook at the same pace. Set the chicken on a cutting board, cover it with plastic wrap to contain splatters, and gently tap the thicker side with a rolling pin or mallet until it matches the thinner side.
4. Cut each chicken breast into two pieces. Put the chicken in a shallow dish, add the rest of the marinade, and turn the pieces until they are coated.
5. When the vegetables have roasted for 10 minutes, take the baking sheet out of the oven. Stir the vegetables, then move them toward the edges of the pan to open up space in the middle. Arrange the chicken pieces in that center space.
6. Put the baking sheet back in the oven and cook the chicken and vegetables for another 20-25 minutes, until the chicken registers 165ºF inside. If you want more color, change the oven setting to broil and let the chicken and vegetables broil for about 5 minutes.
7. Halve the olives. Once the chicken and vegetables are finished roasting, scatter the olives, feta, reserved lemon zest, and parsley over the top, then serve with rice, if desired.