Greek Sheet Pan Chicken Thighs
Ingredients
The marinade
-
½
cup
olive oil
-
2
tbsp
red wine vinegar
-
1
whole
lemon, juiced
-
1
tbsp
dijon mustard
-
3
cloves
garlic, minced
-
2
tsp
dried oregano
-
1
tsp
dried thyme
-
1
tsp
salt
-
½
tsp
pepper
The main ingredients
-
8
pieces
boneless chicken thighs
-
2
small
zucchinis, diced
-
1
whole
red bell pepper, diced
-
1
whole
yellow bell pepper, diced
-
1
whole
red onion, diced
-
1
pint
cherry tomatoes
-
8
oz
feta cheese
-
1
cup
kalamata olives
-
½
cup
fresh chopped parsley
Instructions
- Preheat the oven to 425°F.
- Whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper in a bowl.
- Add chicken thighs to the bowl and pour half of the marinade over them, mixing until coated.
- Place all veggies on a sheet pan and pour the remaining marinade over them, stirring to coat.
- Arrange the chicken thighs on the sheet pan among the veggies, allowing for slight overlap.
- Bake for 15 minutes, then add feta, olives, and parsley on top.
- Bake for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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