The key to this dish lies in selecting the right ingredients, which doesn’t mean complicated or exotic—just fresh and good quality. I always reach for organic chicken thighs when I can find them; they stay juicy and soak up the marinade beautifully. For the veggies, think seasonal and colorful. Here, I use a classic combo that adds sweetness and earthiness, but feel free to swap in whatever’s fresh at your market. When I first moved to the States, I found that experimenting with local produce kept the recipe feeling new and exciting.

• 4 bone-in, skin-on chicken thighs
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup crumbled feta cheese for serving