Ingredients
Scale
- 2 pounds Chicken thighs or breasts
- 2 tablespoons Olive oil
- 2 cups Cherry tomatoes
- 2 medium Zucchini
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- ½ cup Kalamata olives
- 4 cloves Garlic
- Fresh lemon juice and zest
- Dried oregano
- Dried basil
- Paprika
- Dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry and mix olive oil, dried oregano, basil, paprika, thyme, salt, pepper, and lemon zest in a bowl. Coat the chicken thoroughly with the mixture.
- In another bowl, combine cherry tomatoes, zucchini, bell peppers, red onion, kalamata olives, garlic, olive oil, salt, and pepper; toss until coated.
- Spread the vegetable mixture evenly on a sheet pan and place the seasoned chicken on top. Drizzle with fresh lemon juice.
- Roast in the preheated oven for 35–40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, sprinkle crumbled feta over the hot dish and let it rest for 5 minutes before garnishing with parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg