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Greek Sheet Pan Chicken Thighs with Roasted Vegetables

Mediterranean One-Pan Roasted Chicken & Veggies

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken thighs
  • 2 medium Zucchini
  • 1 medium Red onion
  • 1 cup Cherry tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup Feta cheese
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Dried oregano
  • 3 cloves Garlic
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a small bowl, whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper to create the marinade.
  • Place the chicken thighs, chopped zucchini, and red onion wedges on the prepared baking sheet.
  • Pour the marinade over the chicken and vegetables, tossing well to ensure everything is evenly coated. Spread them out into a single layer.
  • Roast in the preheated oven for 20 minutes.
  • Remove the pan from the oven. Scatter the cherry tomatoes and Kalamata olives over the mixture.
  • Return to the oven and roast for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove from the oven, top with crumbled feta cheese, and serve warm.