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Embrace the essence of Greek cuisine with this simple yet sophisticated sheet pan chicken dinner. Infused with the vibrant flavors of lemon, garlic, and oregano, and complemented by a colorful array of Mediterranean vegetables, this dish is a feast for the senses. The juicy chicken thighs, marinated to perfection, pair wonderfully with the sweetness of roasted bell peppers and the tangy bite of kalamata olives and feta cheese.
Ingredients:
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, halved lengthwise and sliced
1 yellow bell pepper, chopped into 1-inch pieces
½ large red onion, thinly sliced into wedges
1 pint cherry or grape tomatoes
½ cup kalamata olives, pitted
¼ cup feta cheese, crumbled
2 tablespoons finely chopped fresh parsley
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Directions:
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper.
Place chicken thighs in a bowl, pour ⅔ of the marinade over them, and toss to coat evenly. Let marinate for 10-15 minutes.
Spread zucchini, bell pepper, red onion, and tomatoes on a heavy-duty sheet pan. Drizzle with remaining marinade and toss.
Add chicken to the sheet pan, nestling among the vegetables. Bake for 30 minutes.
Add olives and feta, bake for an additional 10-15 minutes, until vegetables are tender and chicken reaches 165°F.
Garnish with fresh parsley before serving.
Prep Time: | 15 mins | Cooking Time: | 45 mins | Total Time | 1 hr | Kcal: | 450 kcal | Servings: | 6 servings
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