Description
One-pan Mediterranean dinner with juicy chicken thighs, tender zucchini, and aromatic herbs. Ready in under an hour with minimal cleanup.
Ingredients
Scale
- 6 boneless, skinless chicken thighs (about 2 pounds)
- 3 medium zucchini, sliced into half-moons
- 1 large red onion, cut into wedges
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- 1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
- 2. Whisk together olive oil, garlic, lemon juice, oregano, basil, thyme, salt, pepper, and red pepper flakes.
- 3. Pat chicken thighs dry and season with additional salt and pepper.
- 4. Toss chicken in herb mixture and let marinate while preparing vegetables.
- 5. Cut zucchini into 1/2-inch half-moons and onion into thick wedges.
- 6. Toss vegetables in remaining herb mixture until well coated.
- 7. Arrange chicken on half of the sheet pan, leaving space between pieces.
- 8. Spread vegetables around chicken in a single layer.
- 9. Scatter cherry tomatoes and olives over vegetables.
- 10. Roast 25-30 minutes until chicken reaches 165°F internal temperature.
- 11. Remove from oven and sprinkle with feta cheese.
- 12. Garnish with fresh parsley and serve with lemon wedges.
Notes
Store leftovers in refrigerator up to 4 days. Reheat in 350°F oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 28g