Description
A simple weeknight triumph with juicy chicken thighs roasted alongside sweet bell peppers, tender zucchini, and caramelized red onions, infused with Mediterranean flavor.
Ingredients
Scale
- 4 chicken thighs (about 1.5–2 lb / 680–900 g total; boneless skinless or bone-in skin-on)
- 2 cups mixed vegetables, chopped (about 300 g total: bell peppers, zucchini, red onion)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it for easier cleanup.
- In a large bowl, combine the chicken thighs, mixed vegetables, olive oil, dried oregano, minced garlic, and a generous pinch each of salt and pepper. Toss until everything is evenly coated.
- Spread the mixture evenly on the prepared sheet pan in a single layer, leaving some space between the pieces.
- Roast in the preheated oven for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are caramelized at the edges.
- Remove from the oven and rest for 5 minutes. Squeeze lemon wedges over the chicken and vegetables, then serve hot.
Notes
For added flavor, you can use fresh oregano instead of dried. Optional add-ins include cherry tomatoes and feta cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 375mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 23g
- Cholesterol: 80mg