Ingredients
6-8 boneless skinless chicken thighs
1/4 cup freshly squeezed lemon juice
1-2 tsp dried Greek oregano
1 clove garlic, minced
3/4 cup extra virgin olive oil
1 large red onion, sliced into 1/2-inch pieces
1 medium zucchini, sliced into half moons
1 large orange bell pepper, sliced into thick strips
1 large tomato, cut into 8 wedges
1/4 cup pitted Kalamata olives
1/4 cup pitted Castelvetrano olives
4 oz feta cheese, cut into rustic chunks
Salt and black pepper to taste
Instructions
Preheat your oven to 425°F (218°C) with the oven rack positioned in the center.
In a medium bowl, whisk together the lemon juice, dried oregano, minced garlic, salt, and pepper.
Slowly drizzle the olive oil into the lemon mixture while whisking constantly until the dressing is fully emulsified.
Arrange the chicken thighs and prepared vegetables on a large rimmed sheet pan.
Pour the marinade over the chicken and vegetables, tossing gently to ensure everything is evenly coated.
Spread the ingredients out into a single, even layer to ensure proper roasting.
Place the pan in the preheated oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F and veggies are tender and caramelized.
Remove from the oven, top with the rustic chunks of feta cheese, and serve immediately.
Notes
Use high-quality cold-pressed extra virgin olive oil for the best emulsification results. Ensure vegetables are cut into consistent sizes to ensure even cooking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Quick & Easy Dinner Recipes
- Method: Roasting
- Cuisine: Greek
- Diet: Halal