Herb-Infused Mediterranean Chicken with Colorful Roasted Veggies
Savor the flavors of this Herb-Infused Mediterranean Chicken with Colorful Roasted Veggies. Tender chicken thighs marinated in lemon, garlic, and oregano complement a vibrant array of sweet peppers, zucchini, and red onions. A delightful weeknight dinner that combines simplicity, flavor, and elegance.
Servings 4 servings
Calories 350kcal
Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 lemon juiced
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 red onion cut into wedges
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the marinade by combining olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a bowl. Mix until fully combined.
- Place the chicken thighs in a resealable bag or a shallow dish, and pour the marinade over them. Make sure the chicken is well-coated.
- Preheat your oven to 425°F (220°C).
- Meanwhile, chop the vegetables based on your preference. Keep them roughly the same size for even cooking, then drizzle with olive oil, salt, and pepper.
- Arrange the marinated chicken on a baking sheet alongside the chopped vegetables. Ensure they are spread out to promote even roasting.
- Roast everything in the oven for about 30 minutes or until the chicken is cooked through and a golden brown color appears on the skin.
- Remove from the oven and let the chicken rest for a few minutes before serving it on a platter with the roasted vegetables.
- Garnish with fresh parsley and serve immediately, perhaps with a side of crusty bread or over a bed of rice.
Notes
For best flavor, marinate the chicken for at least an hour. Leftovers can be stored in an airtight container in the fridge for up to three days, perfect for lunch the next day.