Ingredients

Amounts are for 4 household servings.

• 1 1/2 lb boneless skinless chicken thighs
• 1 can (14 oz) quartered artichoke hearts in water (about 240 g drained), drained and patted dry
• 1 medium zucchini (about 200 g), cut into half-moons
• 1 medium red onion (about 150 g), cut into wedges
• 1/4 cup pitted green or Kalamata olives (about 40 g)
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh parsley
• salt
• pepper
• Optional side:
• cooked quinoa

Grab first: quartered artichoke hearts in water (canned), pitted green or Kalamata olives, pre-trimmed boneless skinless chicken thighs

Directions

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1. Heat the oven to 425°F. Line a large sheet pan.
2. Toss the artichokes, zucchini, onion and olives with half the oil, half the oregano, and a pinch each of salt and pepper. Spread on the pan.
3. Pat the chicken dry. Rub with the remaining oil, the rest of the oregano, the garlic powder, smoked paprika, cumin, lemon zest, and a pinch each of salt and pepper. Nestle the chicken among the vegetables.
4. Roast 22 to 25 minutes, until the chicken reaches 175°F and the edges of the vegetables brown.
5. Squeeze the lemon juice over the pan and sprinkle with the parsley. Divide among plates and serve each portion with some of the vegetables, plus a small scoop of quinoa if you like.