Description

A vibrant and healthy one-pan meal featuring juicy chicken thighs, roasted Mediterranean vegetables, salty olives, and feta cheese.

Ingredients

Scale

1/2 cup olive oil
1 lemon (juiced, about 3 tablespoons)
4 garlic cloves (minced)
2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 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)
1/2 large red onion (thinly sliced into wedges)
1 pint cherry or grape tomatoes
1/2 cup kalamata olives (pitted)
1/4 cup feta cheese
2 tablespoons finely chopped fresh parsley

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Instructions

Preheat the oven to 425’F (220’C).
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper to create the marinade.
Place the chicken thighs in a large bowl and pour 2/3 of the marinade over them. Toss with your hands to coat thoroughly. Marinate for 10-15 minutes.
While the chicken marinates, spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large baking sheet. Drizzle the remaining 1/3 of the marinade over the vegetables and toss to coat.
Nestle the chicken thighs into the vegetables on the baking sheet. Bake for 30 minutes.
Remove the pan from the oven. Add the kalamata olives and crumble the feta over the top. Return to the oven for another 10-15 minutes until the chicken reaches an internal temperature of 165’F.
Sprinkle with fresh parsley and serve immediately.

Notes

Ensure the chicken skin is facing up for maximum crispiness.
Do not overcrowd the pan; use two pans if needed.

Prep Time: 15 min
Cook Time: 45 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 454 kcal
Sugar: 4 g
Sodium: 767 mg
Fat: 35 g
Saturated Fat: 8 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 110 mg