Yield: 4 servings
1¾ pounds boneless skinless chicken thighs
1/3 + ¼ cup barbecue sauce
2 & 1/4 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 large ears of corn, kernels removed (cobs discarded), approximately 3½ to 4 cups
2 medium zucchini (3/4 pound), diced medium, approximately 2½ to 3 cups
1 pint (3/4 pound) grape tomatoes
20 (3-inch sprigs) fresh thyme
10 large cloves garlic, peeled and minced
2 tablespoons extra-virgin olive oil
4-ounces Feta cheese, crumbled, approximately 1 cup
4 tablespoons butter, diced into 16 cubes
1 lemon, very thinly sliced, seeds removed
Set an oven rack to the upper middle position and preheat the oven to 400 degrees Fahrenheit. Line a sheet tray with aluminum foil and then line the sheet tray with parchment paper.
In a medium bowl, add the chicken thighs, 1 teaspoon salt and ¼ teaspoon pepper. Mix to combine. Add 1/3 cup barbecue sauce and stir to combine. Set aside.
In a large bowl, add the corn kernels, zucchini, tomatoes, thyme, garlic, 1&1/4 teaspoons kosher salt, ¼ teaspoon pepper and olive oil. Stir to combine.
Spread vegetables out evenly on the parchment/aluminum lined sheet tray.
Sprinkle feta over the vegetables. Evenly disperse the butter atop the vegetables followed by the lemon slices.
Place the chicken thighs in the four corners of the sheet tray, with the thickest part of the thighs closest to the edge/corner of the sheet tray. If you have more than 4 thighs, place the thickest portion of any additional thighs closest to the edge of the sheet tray.
Bake for 30 minutes, flipping the chicken thighs after 15 minutes. Remove sheet tray from the oven and spoon or brush on the remaining ¼ cup barbecue sauce on the chicken thighs (side up only). Transfer back to the oven, set oven to broil and broil for 4 to 5 minutes, until tomatoes and lemons blister and the chicken starts to char.
Remove the sheet tray from the oven and serve a spoonful of the lemony feta vegetables into shallow bowls. Top each with a chicken thigh. Serve some extra barbecue sauce on the side to dollop on the chicken.
Note: to make vegetarian, simply sub chicken thighs for extra firm tofu, cut into 1/2-inch slices and follow the recipe as is