Description
A straightforward dish that features juicy chicken thighs paired with colorful vegetables, all baked to perfection on a sheet pan.
Ingredients
Scale
- 4 chicken thighs
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chicken thighs and chopped vegetables with olive oil, oregano, garlic powder, salt, and pepper in a large bowl until well-coated.
- Spread the chicken and vegetables on a sheet pan in a single layer.
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
Pair with whole grain rice or quinoa for added texture. Consider adding feta cheese crumbles for an extra zing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg