Sheet Pan Chicken and Vegetable Recipe
Image by Downshiftology via Youtube
This sheet pan chicken and vegetable recipe by Downshiftology is my go-to whenever I need an easy-to-prepare meal for my whole family. We totally love the Greek and Mediterranean flavors. If you don’t know what it tastes like – it’s a combination of fresh herbs, lemon, olives, and feta cheese. It’s a very straightforward dish that is great for a weeknight dinner.
Ingredients:
- 1/2 cup of olive oil
- 3 tablespoons of lemon juice
- 4 cloves of garlic (minced)
- 2 teaspoons of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of Dijon mustard
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 6 chicken things
- 1 medium zucchini (halved lengthwise and sliced)
- 1 yellow red bell pepper (chopped)
- 1/2 large red onion (sliced into wedges)
- 1 pint of cherry or grape tomatoes
- 1/2 cup of olives (pitted)
- 1/2 cup of feta cheese
- 2 tablespoons of freshly chopped parsley
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Instructions:
Step 1:
Preheat your oven to 425F.
Step 2:
In a small bowl, add oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper. Whisk until well combined.
Step 3:
Put the chicken thighs in a bowl and pour 2/3 of the marinade on top. Toss until the chicken is well-coated. Let it marinate for about 10 to 15 minutes.
Step 4:
While the chicken is marinating, add sliced zucchini, bell pepper, red onion, and tomatoes onto the baking sheet. Make sure you spread them, then drizzle the remaining marinade on top. Toss to coat the vegetables.
Step 5:
Add the marinated chicken thighs to the baking sheet. Place inside the oven and bake for about 30 minutes.
Step 6:
After 30 minutes, remove the baking sheet from the oven. Add olives and feta on top then place it back in the oven and cook for another 10 to 15 minutes or until the chicken is cooked through and the vegetables are softened.
Step 7:
Sprinkle freshly chopped parsley on top before serving. Enjoy!
