Description
A quick and flavorful sheet pan dinner featuring bone-in chicken thighs and roasted vegetables with Mediterranean flavors.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups bell peppers, chopped
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or lightly rub it with oil.
- In a large bowl, whisk together the olive oil, oregano, garlic powder, a generous pinch of salt, and black pepper.
- Add the chicken thighs and all the prepared vegetables to the bowl. Toss gently to coat.
- Spread the chicken and vegetables in a single layer on the sheet pan, placing the thighs skin-side up. Avoid crowding the pan.
- Roast in the oven for 30-35 minutes, turning the veggies once if needed, until the chicken reaches 165°F (74°C) and is golden and crisp.
- Transfer to a platter, squeeze lemon wedges over the top, and serve immediately.
Notes
Use boneless thighs for a shorter bake time (25–28 minutes). You can swap zucchini for eggplant or add parboiled potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek