Description
A simple, one-pan Mediterranean meal featuring marinated chicken thighs and colorful roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 5 – 6 Chicken thighs
- 1/2 cup Avocado oil or olive oil
- 2 tbsp Lemon juice (about 1/2 lemon)
- 1 tbsp Dijon mustard
- 1 Garlic clove, minced
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1/2 tsp Sea salt
- 1 Bell pepper (red, orange, or yellow)
- 1/2 large Red onion
- 4 medium Yukon gold potatoes
- 1 cup Cherry tomatoes
- 1/4 cup Capers (or olives)
- 1/2 cup Marinated artichoke hearts
- 1/2 cup Feta Cheese
- 1/3 cup Fresh basil
Instructions
- Preheat your oven to 425°F and lightly grease a large sheet pan.
- In a large bowl, whisk together the olive oil, mustard, lemon juice, garlic, oregano, thyme, and sea salt to make the marinade. Reserve some marinade for later and pour the rest over the chicken thighs, marinating for about 10 minutes.
- Prep the veggies: dice the Yukon gold potatoes and bell peppers, slice the red onion, and leave the cherry tomatoes whole.
- Spread the veggies on the sheet pan and drizzle with reserved marinade, tossing to coat.
- Nestle the marinated chicken thighs on top of the veggies and roast for about 25 minutes.
- Add the artichoke hearts, capers, and crumbled feta cheese to the pan and return to the oven for another 8–10 minutes until the chicken is golden and fully cooked.
- Top with fresh basil and serve hot.
Notes
For best flavor, marinate the chicken for at least 10 minutes. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg