Description
A quick and flavorful one-pan meal featuring marinated chicken thighs and fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 cups bell peppers, chopped
- 1 cup red onion, sliced
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken thighs with olive oil, oregano, garlic powder, salt, and pepper until coated.
- Arrange the chicken on a baking sheet and scatter the vegetables around it.
- Drizzle the vegetables with a bit more olive oil and season with salt and pepper.
- Squeeze lemon juice over the chicken and vegetables.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through.
- Serve warm.
Notes
Pat chicken thighs dry before seasoning for better browning. Reduce high moisture vegetables to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 140mg