Sheet Pan Chicken, there'll be leftovers unless he eats them all today

If you like one pan, easy clean-up, then this sheet pan dinner is for you. I use chicken thighs but you can use chicken breasts, legs, the whole chicken, it's you choice, depending on how many you are feeding. You can put this together ahead of time and bake it when you are ready for it. I hope you will give it a try. Recipe below.

Enjoy!
Karen, Stephanie, & Paul

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Ingredients:
Marinade:
1/2 cup extra virgin olive oil
3 Tbsp lemon
1 Tbsp garlic, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
salt & pepper to taste
4-6 chicken thighs
1 zucchini, sliced 1/4" thick
1 large red onion, sliced into wedges
1 bell pepper, cut into 1" cubes, red, orange, or yellow
2 medium potatoes, scrubbed and sliced 1/4" thick
1/2-pint cherry tomatoes
fresh parsley, chopped

options:
kalamata olives
feta cheese

Directions:
Preheat oven to 425 degrees.
In a small bowl, whisk together oil, lemon juice, garlic, oregano, thyme, mustard, salt and pepper. Drizzle enough on chicken and rub it in to coat. Set aside.
Cut vegetables and place into a large bowl with the exception of the tomatoes. Pour remaining marinade over the vegetables and toss to coat. Place in a large sheet pan or a 9X13 casserole dish.
Bake 25 minutes. Remove from oven. Scatter tomatoes over the vegetables and chicken. Bake an additional 20 - 25 minutes or until chicken is at least 165 degrees. Serve with your favorite side.

Options:
broccoli
asparagus
yellow squash
cauliflower