A Mediterranean weeknight winner. Lemon, oregano, garlic - pantry herbs that turn basic chicken into something memorable.

• Olive oil polyphenols support cardiovascular health.
• Chickpeas add plant protein and fiber to balance the dish.
• Lemon brightens and aids iron absorption from greens.

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a large mixing bowl, combine the chicken thighs, drained chickpeas, sliced zucchini, red onion wedges and cherry tomatoes.

3. 3

   Drizzle with olive oil, add the dried oregano, lemon juice and zest, smashed garlic cloves, salt and pepper; toss everything together until well coated.

4. 4

   Spread the mixture in a single layer on a large sheet pan; if it looks crowded, use two pans, as crowding causes steaming instead of roasting.

5. 5

   Roast for 25 minutes until the chicken reaches 74 °C / 165 °F internally and the vegetable edges have darkened and charred.

6. 6

   Remove from the oven, immediately scatter the feta cubes and fresh parsley over the hot pan.

7. 7

   Serve straight from the pan, spooning the pan juices over each portion.

• Don't crowd the pan - use two if needed.
• Drain chickpeas well so they crisp instead of steam.
• Reserve the pan juices - pour over rice or pita all week.