Greek Chicken One Pan (Print Version)
# Ingredients:
→ Marinade
01 -
1 teaspoon Dijon mustard
02 -
½ teaspoon freshly ground black pepper
03 -
1 teaspoon kosher salt
04 -
½ cup olive oil
05 -
1 teaspoon dried thyme
06 -
2 teaspoons dried oregano
07 -
4 garlic cloves, minced
08 -
1 lemon, juiced (about 3 tablespoons)
→ Main Ingredients
09 -
1 pint cherry or grape tomatoes
10 -
1 yellow bell pepper, chopped into 1-inch pieces
11 -
½ cup kalamata olives, pitted
12 -
½ large red onion, thinly sliced into wedges
13 -
6 chicken thighs, bone-in, skin-on
14 -
¼ cup feta cheese
15 -
2 tablespoons finely chopped fresh parsley
16 -
1 medium zucchini, halved lengthwise and sliced
# Instructions:
01 -
Turn the oven on to 425°F (220°C). Mix olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper together in a small bowl using a whisk.
02 -
Take the chicken thighs and put them in a bowl. Pour about ⅔ of the marinade over them. Toss everything together so the chicken is coated well. Let it sit for 10–15 minutes.
03 -
Put zucchini, bell pepper, red onion, and tomatoes onto a baking tray. Drizzle the rest of the marinade over the veggies and toss them around until coated.
04 -
Place the chicken thighs on the baking tray, arranging them among the mixed vegetables. Pop it in the oven and bake for 30 minutes.
05 -
Take the tray out of the oven. Add feta cheese and olives on top, then put it back in. Bake for another 10-15 minutes, or until the chicken's internal temperature hits 165°F and the veggies are cooked through.
06 -
Throw some chopped parsley on top before serving the dish.
# Notes:
01 -
The cooking times might vary depending on your oven. Try using the broiler for a more browned finish or shift the rack height to control the heat.
02 -
It’s totally normal for the pan to have extra liquid from the chicken and veggies. You can spoon some of it onto side dishes for extra flavor.
03 -
Switching to chicken breasts? Add them during the last 25 minutes of baking to keep them from drying out.