- 4 bone in chicken breasts (with skin)
- 3 medium russet potatoes, cubed
- 1 pint cherry tomatoes, left whole
- 5 whole garlic cloves, unpeeled
- 10 baby zucchini, sliced in half or 1–2 zucchini cut into large chunks
- 1 bunch of fresh thyme
- olive oil
- 1 cup feta (I used block feta, Bulgarian)
- coarse salt & freshly ground black pepper
- 2 tbsp fresh lemon juice
- 1/2 tsp dijon mustard
- 1/4 cup olive oil
Tip: Use a large roasting pan for this recipe (bigger than 9 x 13). The extra space will allow everything to caramelize instead of steam. You don’t want a watery roast!
- Preheat your oven to 375 F. Grab a skillet and a large roasting pan.
- To a large bowl, add the potatoes, tomatoes and garlic cloves. Drizzle with a good coating of olive oil and season with salt and pepper. Spread onto your roasting pan and pop in the oven. They will begin to roast while you make the rest of the dish.
- Meanwhile, warm 1 tablespoon of olive oil over medium heat. Season the chicken with salt and pepper. Once the oil is hot add the chicken to the pan. Then throw in about 5 thyme sprigs to infuse the oil. Brown the meat, about 3-4 minutes on each side. You want skin nice and crispy. Transfer the chicken to a plate as you work.
- Open the oven and give your potatoes a toss. Add the zucchini, and nestle the chicken in-between the vegetables. Break the feta into large chunks (without crumbling too much) and add to the pan.
- Bake for an additional 15-20 minutes or until the chicken is juicy and cooked through.
- While that’s cooking, quickly make the vinaigrette. Add the lemon juice and mustard to a small bowl and whisk well. Stream in the olive oil to emulsify and season with salt and pepper.
- When you’re ready to eat, serve your chicken directly in the roasting pan with a little vinaigrette drizzled over the top. Have extra on the side too!