Description
A simple and flavorful one-pan meal featuring juicy lemon-infused chicken thighs roasted alongside vibrant vegetables, finished with crumbled feta cheese for a tangy touch.
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested and juiced
3 medium carrots, peeled and cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine olive oil, dried oregano, garlic powder, salt, black pepper, lemon zest, and lemon juice. Stir well to create the marinade.
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly and set aside.
In a separate large bowl, add the carrots, red bell pepper, red onion, zucchini, and cherry tomatoes. Pour the remaining marinade over the vegetables and toss to coat.
Arrange the marinated chicken thighs skin-side up on a large rimmed sheet pan, spacing them evenly.
Spread the marinated vegetables around the chicken on the sheet pan in a single layer.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
Return the sheet pan to the oven and broil on high for 2 to 3 minutes, or until the feta is slightly golden and warmed through. Watch carefully to avoid burning.
Remove from the oven and sprinkle chopped fresh parsley over the entire dish.
Serve warm, dividing the chicken and vegetables among plates.
- Prep Time: 15 minutes
- Cook Time: 35 minutes