Ingredients
- 6 boneless, skinless chicken thighs (or 4 chicken breasts)
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 3 medium zucchini, sliced into half-moons
- 1 large red onion, sliced
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Optional: crumbled feta cheese, fresh basil leaves, lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the chicken dry and toss with 2 tablespoons olive oil, oregano, garlic powder, smoked paprika, thyme, salt, and pepper. Let rest for 10 minutes.
- In a separate bowl, toss zucchini, onion, tomatoes, and garlic with the remaining tablespoon of olive oil, salt, and pepper.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) and vegetables are caramelized.
- Broil for 2–3 minutes if extra browning is desired.
- Drizzle with lemon juice, sprinkle with parsley, and add feta or basil before serving if using.
Notes
- Substitute chicken breasts for thighs if preferred.
- Use portobello mushrooms or tofu for a plant-based version.
- Add bell peppers or yellow squash for more variety.
- Skip feta cheese for a dairy-free meal.
- Toasted pine nuts or pumpkin seeds add crunch and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
