Description
A vibrant, one-pan Mediterranean dish featuring tender lemon-herb chicken thighs roasted alongside colorful vegetables, briny olives, and creamy feta cheese.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 4 oz feta cheese, crumbled
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, whisk together lemon juice, lemon zest, garlic, olive oil, oregano, thyme, salt, and pepper. Place chicken thighs in a large baking dish and coat with half of the marinade.
- Arrange bell peppers, red onion, and cherry tomatoes around the chicken. Drizzle the remaining marinade over the vegetables and toss to coat.
- Roast for 25-30 minutes, until chicken is golden and cooked through. Scatter olives and feta over the dish, then return to oven for 5 minutes. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.