Description
A colorful and healthy one-pan dinner featuring juicy chicken and Mediterranean vegetables, bursting with flavors of lemon, garlic, and oregano.
Ingredients
Main Ingredients
- 2 pounds bone-in skin-on chicken thighs (or boneless thighs, or breasts)
- 3 to 4 tablespoons olive oil
- 1 zest lemon (plus juice of 2 lemons)
- 4 to 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika (optional) (for color)
- Salt and black pepper (to taste)
Vegetables
- bell peppers (sliced)
- red onion (sliced)
- zucchini (sliced)
- cherry tomatoes
Optional Add-ins
- kalamata olives (for extra flavor)
- feta (for garnish)
- fresh parsley or dill (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place a rack in the middle.
- In a large bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Add the chicken and toss to coat well. Let it marinate for 15 minutes if time allows.
- On a large sheet pan, spread out the sliced veggies.
- Drizzle the veggies with olive oil and season with salt and pepper.
- Nestle the marinated chicken into the veggies, skin-side up. Pour any extra marinade over everything.
Cooking
- Roast in the oven for 30 to 40 minutes, until the chicken is cooked through (165°F or 74°C) and the veggies are browned.
- For extra browning, broil for 1 to 2 minutes at the end, watching it closely.
- Finish with feta and herbs just before serving.
Notes
Do not overcrowd the pan for even roasting. Feel free to swap out vegetables and chicken types based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: dinner, Main Course
- Cuisine: Greek, Mediterranean