Ingredients
Scale
- 1.5 pounds of chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- Fresh parsley, for garnish
If you’re out of any ingredients, feel free to substitute. Chicken breasts work instead of thighs, and any seasonal vegetables can replace the ones listed here.
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. This will be your marinade.
- Place the chicken thighs in a large bowl or a zip-top bag, pour over half of the marinade, and toss to coat. Let it sit for about 10 minutes while you prepare the veggies.
- Arrange the bell peppers, onion, zucchini, and cherry tomatoes on the prepared baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to coat.
- Place the marinated chicken thighs among the vegetables, spreading everything out evenly to ensure even cooking.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.
- Remove from the oven and sprinkle with crumbled feta cheese and fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sheet Pan Greek Chicken and Veggies, recipe, cooking, food
