Greek Chicken and Veg
Transform your dinner routine with this vibrant and flavor-packed Greek Chicken and Veg dish, a one-pan wonder that’s as easy to prepare as it is delicious. Featuring tender, marinated chicken thighs roasted alongside a medley of colorful vegetables like zucchini, cherry tomatoes, red bell pepper, and kalamata olives, this recipe bursts with Mediterranean charm. The marinade, infused with zesty lemon, garlic, oregano, and paprika, brings an irresistible depth of flavor, while a finishing touch of crumbled feta and fresh parsley elevates the dish to gourmet status. Perfect for busy weeknights or casual entertaining, this wholesome recipe is ready in just under an hour and offers a nutritious, low-effort meal that’s sure to impress. Serve it straight from the oven and savor the vibrant, Greek-inspired harmony of flavors!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 medium red onion, cut into wedges
- 2 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes
- 1 large red bell pepper, chopped
- 0.5 cup kalamata olives
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper to form the marinade.
Add the chicken thighs to the bowl and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes or up to 8 hours for more flavor.
Preheat your oven to 400°F (200°C).
Prepare the vegetables by placing the red onion, zucchini, cherry tomatoes, red bell pepper, and kalamata olives onto a large baking sheet.
Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Clear some space on the baking sheet and arrange the marinated chicken thighs in a single layer among the vegetables.
Roast in the preheated oven for 30–35 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and sprinkle the roasted dish with crumbled feta cheese and fresh parsley.
Serve warm and enjoy your vibrant Greek-inspired dish!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
