Description
A vibrant, one-pan Mediterranean dish featuring tender lemon-herb chicken thighs roasted alongside colorful vegetables, briny olives, and creamy feta cheese.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 red onion, cut into wedges
- 1 bell pepper (any color), sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 4 ounces feta cheese, crumbled
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper.
- Place chicken thighs in a large baking dish. Pour half of the lemon-herb marinade over the chicken, rubbing it under the skin and all over. Let sit for 10 minutes.
- Arrange red onion, bell pepper, zucchini, and cherry tomatoes around the chicken in the baking dish. Drizzle the remaining marinade over the vegetables and toss lightly.
- Roast in the preheated oven for 25-30 minutes, or until chicken is golden brown and cooked through (internal temperature of 165°F).
- Remove from oven and scatter Kalamata olives and crumbled feta cheese over the dish. Return to oven for 5 minutes to warm the olives and slightly soften the feta.
- Garnish with fresh parsley before serving. Serve hot directly from the baking dish.
Notes
You can customize the seasonings to taste.