Description
A vibrant and delicious one-pan meal featuring golden chicken thighs and colorful roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss together the chicken thighs and mixed vegetables with olive oil, oregano, garlic powder, salt, and pepper until well-coated.
- Spread the chicken and vegetables evenly on a sheet pan, ensuring there is space between them.
- Roast in the oven for about 25-30 minutes until the chicken is cooked through and vegetables are tender.
- Serve with lemon wedges and sprinkle fresh parsley on top.
Notes
For extra flavor, marinate the chicken for a couple of hours or overnight. Swap in different vegetables for variety or use chicken breasts for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: sheet pan chicken, greek chicken, one-pan meal, roasted vegetables, easy dinner