Description
Juicy baked chicken thighs with a medley of roasted vegetables and bright lemon, bursting with Mediterranean flavors. An easy, one-pan dinner that’s both healthy and satisfying.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup pitted Kalamata olives (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken thighs with 1 tablespoon olive oil, oregano, thyme, smoked paprika, salt, and pepper. Set aside.
- In a separate bowl, combine bell peppers, zucchini, red onion, garlic, and remaining 1 tablespoon olive oil. Season with salt and pepper.
- Spread the vegetable mixture evenly in a large baking dish or sheet pan.
- Nestle the seasoned chicken thighs skin-side up among the vegetables. Tuck lemon slices around the chicken.
- Scatter olives over the top if using.
- Bake for 35-40 minutes, until chicken skin is golden and crispy, and internal temperature reaches 165°F (74°C).
- Garnish with fresh parsley and serve warm.
Notes
For extra crispiness, broil the chicken for the last 2-3 minutes. You can substitute chicken thighs with bone-in breasts, but reduce cooking time by 5-10 minutes.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 32g