Description
A flavorful and easy one-pan Greek chicken dish baked with vegetables and seasoned with Mediterranean herbs and spices.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, sliced
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic, oregano, thyme, rosemary, salt, and pepper.
- Add chicken thighs to the bowl and coat well with the marinade.
- Place the marinated chicken on a sheet pan.
- Arrange sliced vegetables and lemon slices around the chicken on the pan.
- Drizzle remaining marinade over the vegetables.
- Bake for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Remove from oven and sprinkle with feta cheese and chopped parsley before serving.
Notes
- Use boneless chicken for quicker cooking time.
- Add Kalamata olives for an extra Greek touch.
- Serve with rice, couscous, or warm pita bread.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg