Description
Juicy chicken thighs and vibrant veggies roasted with lemon, garlic, and Mediterranean herbs. A quick, flavorful one-pan dinner!
Ingredients
Scale
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs (bone-in, skin-on)
- 1 medium zucchini (sliced)
- 1 yellow bell pepper (chopped)
- ½ large red onion (wedges)
- 1 pint cherry tomatoes
- ½ cup kalamata olives
- ¼ cup feta cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat the oven to 425°F and make the marinade by whisking together olive oil, lemon juice, garlic, and seasonings.
- Marinate the chicken with ⅔ of the marinade for 10–15 minutes.
- Spread the veggies on a sheet pan, drizzle with the remaining marinade, and toss to coat.
- Add the marinated chicken to the pan and roast for 30 minutes.
- Add olives and feta, roast for another 10–15 minutes, and garnish with parsley before serving.
Notes
Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean