Description
A quick and flavorful one-pan Mediterranean chicken dish featuring juicy chicken thighs and roasted vegetables, perfect for busy weeknights or casual gatherings.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups bell peppers, chopped (mix colors if you can)
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with foil or coat with oil for easier cleanup.
- In a large bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and pepper.
- Add the chicken thighs and vegetables to the bowl, and toss to coat evenly.
- Spread chicken and vegetables in a single layer on the sheet pan, skin-side up for thighs. Avoid overcrowding.
- Roast in the preheated oven for 30–35 minutes, turning the veggies once. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Transfer to a platter, squeeze lemon wedges over the top, and serve immediately.
Notes
For quicker cooking, boneless thighs can be used; reduce cooking time and monitor temperature closely. For a dairy finish, sprinkle crumbled feta after roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean