Description
A simple and forgiving dish that combines chicken thighs and mixed vegetables, roasted together with lemon and spices for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (Bone-in or skinless as preferred.)
- 2 cups mixed vegetables (bell peppers, zucchini, red onion) (Substitute with any preferred vegetables.)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 piece Juice of 1 lemon (Adds brightness to the dish.)
Optional Starch
- a few pieces small potatoes (Add to the pan for extra substance.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper.
- Spread the chicken and vegetables out on a sheet pan in a single layer.
- Squeeze lemon juice over the top.
Cooking
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm.
Notes
For easier cleanup, line the sheet with foil or a silicone mat. You can also adjust the veggies based on what’s available in your fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: Greek