Description
A flavorful and easy one-pan meal featuring juicy lemon-herb marinated chicken thighs, roasted mixed vegetables, and crumbled feta cheese, perfect for a wholesome weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 large lemon, zested and juiced
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch half-moons
1 medium yellow squash, cut into 1/2-inch half-moons
1 cup cherry tomatoes
1 small red onion, cut into wedges
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the lemon zest, lemon juice, 2 tablespoons olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper to make the marinade.
Place the chicken thighs in a large bowl and pour the marinade over them. Toss to coat evenly and let marinate for 10 minutes at room temperature.
Meanwhile, prepare the vegetables: place the red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion in a large mixing bowl.
Drizzle the vegetables with the remaining 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat evenly.
Arrange the marinated chicken thighs on a large rimmed baking sheet, skin side up.
Spread the prepared vegetables around the chicken 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 to the oven for 2 to 3 minutes to warm the feta slightly.
Remove from the oven and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes