Greek Sheet Pan Chicken Thighs
May 1, 2023 • 0 comments
Have you ever been in a recipe slump and you just don't know what to make for dinner? That was me several weeks ago and my friend sent me this! Between the juicy chicken and the roasted veggies, this dish is sooo satisfying.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2/3 cup) Olive OIl
- (2 Tb) Lemon Juice
- (3 cloves minced) Garlic
- (1 1/2 tsp) Dried Oregano
- (3/4 tsp) Dried Thyme
- (3/4 tsp) Dijon Mustard
- (3/4 tsp) Salt
- (1/4 tsp) Black Pepper
- (1 sliced) Zucchini
- (1 chopped into 1 inch pieces) Bell Pepper
- (1/2 thinly sliced into wedges) Onion
- (about 1 pint) Cherry or Grape tomatoes
- (1/3 cup) Kalamata Olives
- (1/4 cup) Feta Cheese
- (1 pkg) Bone-in Chicken Thighs
Directions
- Preheat oven to 425 degrees. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Place the chicken thighs in a bowl and pour 2/3 of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Let sit for 10-15 minutes.
- While the chicken is marinating, place all the veggies except for the olives on a sheet pan. Drizzle the rest of the oil mixture onto the veggies and mix to coat. I personally don't like tomatoes or olives, so I left them out.
- Arrange chicken thighs into the vegetables. Bake for 30 minutes.
- Remove the sheet pan from the oven and add olives and feta. Bake for an additional 10- 15 minutes or until the internal temperature of the thighs is 165.
- Enjoy! The original recipe is right here!
