One-Pan Greek Chicken and Veggies

$- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Juice of 1 lemon - Salt and black pepper to taste - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup kalamata olives, pitted and halved - Feta cheese, crumbled (for garnish) - Fresh parsley, chopped (for garnish) The chicken thighs bring great flavor and stay juicy. You can use chicken breasts if you prefer, but they may dry out. Olive oil adds richness and helps the chicken and veggies cook well. Fresh garlic gives a nice kick and aroma. Dried herbs like oregano and thyme pack a lot of flavor without needing fresh herbs. The lemon juice adds brightness and cuts through the richness. The red bell pepper and zucchini add color and crunch. The cherry tomatoes burst with sweetness while roasting. Kalamata olives bring a salty, briny taste that enhances the dish. Feta cheese is optional but adds creaminess and a tangy flair. Fresh parsley adds a pop of color and freshness when serving. Feel free to add more veggies like mushrooms or asparagus. You can also toss in artichoke hearts for a Mediterranean twist. If you want more heat, add red pepper flakes to the marinade. For a different flavor, try adding capers or sun-dried tomatoes. You can even swap the feta for goat cheese for a unique taste. The key is to keep the balance of flavors and textures. {{ingredient_image_1}} Start by gathering your ingredients for the marinade. You need olive oil, minced garlic, oregano, thyme, lemon juice, salt, and pepper. In a large bowl, mix these ingredients well. This blend gives the chicken its tasty Greek flavor. Make sure to combine everything until it looks smooth. Now, take the four chicken thighs and add them to the bowl. Coat each piece well with the marinade. This step is key for flavor. Let the chicken sit for about 15 minutes. If you have time, you can marinate it longer in the fridge. It helps the chicken soak in more flavor. While the chicken is marinating, prepare your veggies. You will need a red bell pepper, zucchini, cherry tomatoes, and kalamata olives. Dice the bell pepper and slice the zucchini. Halve the cherry tomatoes and olives. In a separate bowl, toss these veggies with some olive oil, salt, and pepper. Mixing them well ensures they cook evenly. This mix adds color and nutrition to your dish. Start by spreading the marinated chicken thighs on a large baking sheet. Place them in the center. Next, take the prepared veggies and scatter them around the chicken. This helps the flavors mix while cooking. The colors of the veggies make the dish look bright and fresh. Preheat your oven to 400°F (200°C). Once your oven is ready, put the baking sheet inside. Bake the chicken and veggies for about 25 to 30 minutes. The high heat helps to cook everything evenly and quickly. To check if the chicken is ready, use a meat thermometer. The chicken should reach 165°F (75°C) inside. The veggies should be tender and slightly caramelized. If the chicken is not done, bake for a few more minutes. This ensures you serve a safe and tasty meal. Pro Tips Marinate Longer for Flavor: If time allows, marinate the chicken for at least 1 hour or even overnight to enhance the flavors. Use Fresh Herbs: Fresh oregano and thyme can elevate the dish's flavor significantly compared to dried herbs. Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables for a personal touch. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} To get the best taste, marinate the chicken thighs. Use olive oil, garlic, oregano, thyme, lemon juice, salt, and pepper. Mix these well in a bowl. Add the chicken and coat it fully. Let it rest for 15 minutes. This time lets all the flavors seep in. You can also marinate longer for a deeper taste, if you have extra time. For even cooking, spread the chicken thighs in the center of the pan. Place the veggies around them. This helps the heat reach all parts of the chicken and veggies. Ensure the chicken is not stacked. If you find any uneven pieces, cut them to a similar size. This keeps everything cooking at the same pace. Serve your Greek chicken and veggies hot from the oven. A sprinkle of crumbled feta cheese adds a tasty touch. Fresh parsley also brightens the dish. Pair with warm pita or a side salad for a full meal. This dish is colorful and pleasing to the eye, making it perfect for gatherings. Don't forget to drizzle a little extra olive oil on top for more flavor. You can swap out ingredients if you want. Use chicken breasts instead of thighs. They are leaner and cook quickly. For a different taste, try using a different oil, like avocado oil. You can also replace kalamata olives with green olives. They add a nice crunch. To make this dish vegetarian, replace the chicken with firm tofu or chickpeas. Tofu takes in flavors well and gives you protein. Chickpeas are hearty and add a nice texture. Keep the same marinade for great taste. Also, add more veggies like eggplant or spinach for extra color and flavor. Change the herbs to create new flavors. Use basil and rosemary for a fresh twist. Try adding a pinch of red pepper flakes for heat. You can also add a splash of balsamic vinegar for a sweet touch. Experimenting with spices keeps the dish exciting and tasty. After your meal, let the chicken and veggies cool down. Place any leftovers in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it for up to three months. Just remember to label your container with the date. To reheat, take the chicken and veggies out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. For best results, use an oven. Preheat it to 350°F (175°C). Place the dish in the oven for about 20 minutes. This keeps the chicken juicy and the veggies tender. You can also microwave it for a quicker option. Heat it in short bursts, stirring in between to heat evenly. This dish is not only tasty but also healthy. Here is a quick look at its nutritional value for one serving: - Calories: 350 - Protein: 30g - Fat: 20g - Carbohydrates: 10g - Fiber: 3g - Sodium: 500mg The chicken provides lean protein, while the veggies add fiber and vitamins. The olives and feta give healthy fats. This balance makes it a nourishing meal option. Enjoy your flavorful feast! This blog post covered important steps for making a tasty chicken dish. We discussed ingredients, how to marinate, and cook the chicken and veggies. I shared tips for flavor and even cooking. You can explore variations and substitutions for different tastes. Remember, the right prep makes a big difference. Enjoy your meal and customize it as you wish!$

One-Pan Greek Chicken and Veggies

A flavorful and easy one-pan meal featuring marinated chicken thighs and a medley of fresh vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Ingredients

4 pieces boneless, skinless chicken thighs
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 piece lemon, juiced
to taste salt and black pepper
1 piece red bell pepper, diced
1 piece zucchini, sliced
1 cup cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
for garnish Feta cheese, crumbled
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, mix the olive oil, minced garlic, oregano, thyme, lemon juice, salt, and pepper. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes for maximum flavor.
While the chicken is marinating, prepare the vegetables. In a separate bowl, combine the diced red bell pepper, sliced zucchini, halved cherry tomatoes, and kalamata olives. Drizzle with olive oil and season with salt and pepper, tossing everything to combine nicely.
Spread the marinated chicken thighs in the center of a large baking sheet. Arrange the prepared vegetable mixture around the chicken.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender.
Remove the baking sheet from the oven and let it rest for 5 minutes.
Just before serving, sprinkle crumbled feta cheese and fresh parsley over the chicken and vegetables for added flavor and a fresh touch.

Notes

Let the chicken marinate for maximum flavor.

Keyword chicken, dinner, Greek, healthy, one pan