Mediterranean One-Pan Chicken with Olives & Feta
This Mediterranean One-Pan Chicken with Olives & Feta is a flavorful and easy-to-make dish that requires minimal cleanup, perfect for a healthy weeknight dinner.
Equipment
- Large baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1 red onion cut into wedges
- 2 bell peppers (any color), roughly chopped
- 1 zucchini cut into 1/2-inch half-moons
- 1 pint cherry tomatoes
- 1/2 cup Kalamata olives pitted
- 4 oz feta cheese crumbled
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon half juiced, half cut into wedges for serving
- Fresh parsley chopped, for garnish (optional)
Instructions
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken thighs, red onion, bell peppers, zucchini, cherry tomatoes, Kalamata olives, minced garlic, olive oil, dried oregano, salt, and black pepper; toss until everything is evenly coated.
- Spread the seasoned chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan; use two sheets if necessary.
- Roast for 25-30 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender and slightly caramelized.
- During the last 5 minutes of cooking, sprinkle the crumbled feta cheese over the chicken and vegetables, then return to the oven until the feta is slightly warmed and softened.
- Remove from the oven and squeeze fresh lemon juice over the entire dish.
- Garnish with fresh chopped parsley if desired, and serve immediately directly from the pan.
Notes
This recipe is highly versatile; feel free to add other vegetables like broccoli florets or asparagus. You can also adjust the amount of oregano and garlic to your taste. For a spicier kick, add a pinch of red pepper flakes with the other seasonings.