Description
A complete one-dish meal featuring juicy chicken thighs roasted with vibrant seasonal vegetables, perfect for busy weeknight dinners.
Ingredients
Scale
- 4 chicken thighs
- 2 cups bell peppers, chopped
- 1 cup red onion, sliced
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken thighs with olive oil, oregano, garlic powder, salt, and pepper until coated.
- Arrange the chicken on a baking sheet and scatter the vegetables around it.
- Drizzle the vegetables with more olive oil and season with salt and pepper.
- Squeeze lemon juice over the chicken and vegetables.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy.
Notes
Ensure vegetables are cut uniformly for even cooking. Consider marinating chicken ahead of time for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 425
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 130mg