Description
A vibrant and healthy one-pan meal featuring juicy chicken thighs roasted with colorful Mediterranean vegetables, salty feta, and briny olives.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 red bell pepper, chopped
- 1 red onion, wedged
- 1 medium zucchini, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F (200C) and line a large sheet pan with parchment paper.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl.
- Add chicken thighs and chopped vegetables to the bowl, tossing until evenly coated in the marinade.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not overcrowding.
- Roast for 20-25 minutes, or until chicken reaches an internal temperature of 165F and vegetables are tender-crisp.
- Remove from oven and immediately sprinkle with crumbled feta and Kalamata olives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek