A rustic, wholesome one-pan meal featuring juicy chicken thighs, roasted vegetables, and fragrant Mediterranean herbs.
4 bone-in, skin-on chicken thighs
2 cups cherry tomatoes, halved
1 medium red onion, sliced
1 medium zucchini, sliced
1 red bell pepper, chopped
1/4 cup pitted Kalamata olives
4 cloves garlic, minced
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1/2 teaspoon red pepper flakes
Salt and black pepper
1/4 cup olive oil
Juice of 1 lemon
1.Preheat oven to 400°F.
2.Pat chicken dry and season with salt and pepper.
3.Toss vegetables, olives, garlic, herbs, oil, and lemon juice in a bowl.
4.Spread veggies in a large baking dish and nestle chicken on top.
5.Bake for 45 minutes until 165°F.
6.Rest for 5 minutes before serving.
Use bone-in thighs for maximum juiciness.
Add feta cheese as an optional garnish.
Store leftovers for up to 4 days in the refrigerator.
Find it online: https://chickenio.com/mediterranean-baked-chicken-dinner/