Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 large red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- Feta cheese, for serving
Feel free to substitute the veggies with whatever you have on hand. Broccoli or asparagus would work beautifully here too!
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. This marinade is where the magic happens.
- Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly. Remember how my abuela used to say, “Let the flavors dance together,” as she marinated her meats.
- On the prepared baking sheet, arrange the chicken thighs skin-side up. Surround them with the red bell pepper, zucchini, red onion, cherry tomatoes, and olives.
- Drizzle the remaining marinade over the vegetables, ensuring everything is well-coated.
- Roast in the oven for about 35-40 minutes, or until the chicken is cooked through and the skin is golden brown. The veggies should be tender and slightly caramelized.
- Remove from oven and let it rest for a few minutes before serving. Sprinkle feta cheese over the top for that extra Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International