Zucchini - 1, medium, halved lengthwise and cut into half-moons
Red bell pepper - 1, small, diced into 1-inch pieces
Yellow bell pepper - 1, small, diced into 1-inch pieces
Cherry tomato - 1 cup, halved
Onion - 1, large, cut into wedges
Black olives - ½ cup, pitted
For Marinade:
Extra-virgin olive oil - ¼ cup
Garlic - 6 to 8 cloves, grated
Dried oregano - 2 tsp
Dried thyme - 1 tsp
Dijon mustard - 1 tbsp
Paprika / red chilli powder - 1 tsp
Salt & pepper to taste
Juice of 1 lemon
Fresh parsley to garnish
Instructions
To prepare the marinade, take all the marinating ingredients in a mixing bowl - olive oil, lemon juice, grated garlic, dried oregano, dried thyme, Dijon mustard, paprika, salt, and pepper.
Whisk them rigorously to make a smooth and uniform marinating mixture.
Now take the chicken drumsticks in a large mixing bowl and pour about ⅔ of the marinade on top. Then use your clean hands to toss the chicken in the marinade making sure they are all nicely coated on all sides.
Leave the chicken to marinate for 10 to 15 minutes. Meanwhile preheat your oven to 220 C / 425 F and place the wire rack at the middle of the oven.
While the chicken is marinating, add all the vegetables to the sheet pan - zucchini, bell peppers, onion, and cherry tomatoes.
Drizzle the remaining marinade on top and toss them together to coat with the flavorful marinate thoroughly.
Spread out the marinated vegetables over the sheet pan in a flat uniform layer. Then carefully place the marinated chicken drumsticks on top of the veggies leaving a gap between two pieces.
You can spoon over the leftover marinating liquid over the chicken drumsticks.
Now bake the chicken and veggies in the preheated oven for 30 minutes. Then take the baking sheet out and sprinkle the black olives all over the pan.
Return the baking sheet back to the oven and bake for another 15 minutes or until the vegetables are softened and the chicken drumsticks are cooked through.
Take the baking sheet out and let the chicken and veggies rest for 5 to 10 minutes before serving.
Then garnish with freshly chopped parsley and serve your high-protein, high-fiber dinner into individual plates! Enjoy!
Notes
Pro tip: Since every oven cooks slightly differently, you may need to do some adjustments to make your chicken drumsticks golden enough on top. You can raise the rack high in the oven and turn on the top broiler for the last minute or two. Alternatively, if the tops are cooking too quickly, you can lower the rack in the oven or cover the sheet pan with an aluminum foil for the last 5 minutes.
Recipe by Flavor Quotient at https://flavorquotient.com/2026/05/sheet-pan-chicken-bake/