Mediterranean One-Pan Lemon Herb Chicken and Veggies
This easy one-pan recipe features tender chicken thighs and colorful vegetables roasted with simple Mediterranean herbs and lemon for a delicious and healthy meal.
Equipment
- oven
- large baking sheet
- parchment paper
- large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 red bell pepper cored and chopped into 1-inch pieces
- 1 yellow bell pepper cored and chopped into 1-inch pieces
- 1 zucchini chopped into 1-inch pieces
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives pitted
- 3 cloves garlic minced
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lemon lemon juice
- fresh parsley chopped (for garnish, optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine chicken, bell peppers, zucchini, red onion, cherry tomatoes, Kalamata olives, and minced garlic.
Cooking
- Drizzle olive oil over the chicken and vegetables, then sprinkle with oregano, thyme, salt, and pepper; toss to coat.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- Roast for 25-30 minutes, or until the chicken is cooked through and vegetables are tender-crisp; flip halfway for even browning.
Finishing Touches
- Remove from oven and squeeze fresh lemon juice over the entire dish.
- Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
For an extra touch of flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before roasting. This dish pairs well with a side of brown rice, quinoa, or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.