Ingredients
1.5 lbs Boneless, skin-on chicken thighs
3 tablespoons Extra virgin olive oil (divided)
2 tablespoons Fresh lemon juice
4 cloves Garlic, minced
2 teaspoons Dried oregano
1 teaspoon Dried thyme
1 teaspoon Paprika
1 ½ teaspoons Salt
½ teaspoon Black pepper
1 large Red bell pepper, sliced
1 large Red onion, cut into wedges
1 medium Zucchini, halved lengthwise & sliced
1 cup Cherry tomatoes
½ cup Kalamata olives, pitted
½ cup Feta cheese, crumbled
¼ cup Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Add the bell pepper, red onion, zucchini, and cherry tomatoes to the same bowl and toss until coated.
4. Arrange the chicken skin-side up on one side of the baking sheet. Spread the vegetables in a single layer on the other side, scattering the olives among them. Drizzle with the remaining 1 tablespoon of olive oil.
5. Roast for 25-30 minutes, rotating the pan halfway through, until chicken reaches 165°F (74°C) and vegetables are caramelized.
6. Sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.
Notes
Pro-Tips:
• Marinate for at least 30 minutes to allow the lemon juice to tenderize the chicken.
• Don’t overcrowd the pan; use two sheet pans if necessary to ensure vegetables roast rather than steam.
• Use bone-in, skin-on thighs for the juiciest results.
Variations:
• Swap the zucchini for eggplant or mushrooms.
• Use chicken breasts, but reduce cooking time by 3-5 minutes.
• Serve with creamy Tzatziki sauce on the side.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roast
- Cuisine: Greek