Description
A simple and flavorful Greek-inspired meal featuring chicken thighs roasted on a single sheet pan with colorful vegetables and Mediterranean seasonings.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 red onion, cut into wedges
- 1 bell pepper (any color), cut into strips
- 1 cup cherry tomatoes
- 1 cup Kalamata olives, pitted
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
- Optional: Crumbled feta cheese and fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken thighs, red onion, bell pepper, cherry tomatoes, and Kalamata olives.
- In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, salt, pepper, and lemon juice.
- Pour the dressing over the chicken and vegetables, tossing to coat everything evenly.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender. For a slightly crispier finish, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Garnish with crumbled feta cheese and fresh parsley, if desired, before serving.
Notes
- Lining the sheet pan with parchment paper is highly recommended for easier cleanup.
- Ensure chicken thighs are in a single layer for even cooking.
- The internal temperature for safe chicken is 165°F (74°C).