Ingredients
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 6 chicken thighs, bone-in, skin-on
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup feta cheese
- 2 tbsp finely chopped fresh parsley
Instructions
-
Preheat oven to 425°F (220°C).
-
Make the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
-
Marinate the chicken: Place chicken thighs in a bowl, pour ⅔ of the marinade over them, and toss to coat. Let sit for 10–15 minutes.
-
Prepare vegetables: While chicken marinates, arrange zucchini, bell pepper, red onion, and tomatoes on a baking sheet. Drizzle with the remaining marinade and toss to coat.
-
Bake: Nestle marinated chicken thighs among the vegetables and roast for 30 minutes.
-
Add toppings: Remove from oven, sprinkle with kalamata olives and feta, then return to oven for 10–15 minutes until chicken reaches 165°F internal temp.
-
Garnish: Sprinkle with fresh parsley before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45min
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 767 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 147 mg