Sun-Kissed Mediterranean Chicken with Roasted Vegetables: Your New Weeknight Go-To
Food Recipes Ideas
Sun-Kissed Mediterranean Chicken with Roasted Vegetables
Flavorful Mediterranean chicken with roasted bell peppers, zucchini, and tomatoes. A healthy, easy sheet pan dinner for any night of the week.
★★★★★
5 from 1 review
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4
Calories480 kcal
📝 Ingredients
👩🍳 Instructions
1
Pat chicken thighs dry with a paper towel. In a medium bowl, combine chicken with 2 tbsp olive oil, 1 tsp dried oregano, thyme, paprika, garlic powder, salt, pepper, and lemon juice. Toss to coat evenly. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
2
Preheat oven to 400°F (200°C).
3
On a large baking sheet, combine bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives. Drizzle with the remaining 2 tbsp olive oil and sprinkle with the remaining 1 tsp dried oregano, salt, and pepper. Toss gently to coat and spread in a single layer.
4
Roast vegetables for 15 minutes in the preheated oven.
5
Remove baking sheet from oven. Arrange marinated chicken pieces evenly amongst the roasted vegetables on the same baking sheet.
6
Return to oven and continue roasting for another 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F / 74°C) and vegetables are tender-crisp and lightly caramelized.
7
Remove from oven. Garnish with crumbled feta cheese and fresh chopped parsley, if using. Serve immediately with lemon wedges on the side.
💡 Notes
For best results, avoid overcrowding the baking sheet; use two sheets if necessary. Chicken breasts can be used but may cook faster. Leftovers store well in an airtight container in the fridge for 3-4 days.
