Ingredients
Scale
- 6 chicken thighs (bone-in, skin-on)
- 1 medium zucchini
- 1 yellow bell pepper
- ½ large red onion
- 1 pint cherry tomatoes
- ½ cup kalamata olives (pitted)
- ¼ cup feta cheese
- ½ cup olive oil
- 1 lemon (juiced, about 3 tablespoons)
- 4 garlic cloves (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place chicken thighs in a mixing bowl and coat with two-thirds of the marinade. Allow to marinate for 10-15 minutes.
- Spread zucchini, bell pepper, red onion wedges, and cherry tomatoes on a baking sheet. Drizzle with remaining marinade and toss.
- Nestle marinated chicken among vegetables on the baking sheet. Bake for about 30 minutes until cooked through.
- Add kalamata olives and feta cheese; return to oven for an additional 10-15 minutes until warmed through.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approx. 300g)
- Calories: 490
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg