Description
Tender chicken skin crisps to golden perfection while peppers soften and tomatoes burst, releasing a tangy-sweet juice. Briny olives and creamy feta finish this aromatic bake with a bright Mediterranean flair.
Ingredients
- 4 pieces chicken thighs bone-in skin-on
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small red onion sliced
- 10 ounces cherry tomatoes halved
- 2 ounces pitted kalamata olives
- 1 ounce crumbled feta cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F.
- In a small bowl whisk together olive oil dried oregano dried thyme paprika garlic powder salt and black pepper.
- Place chicken thighs in a baking dish and rub the spice mixture evenly over the chicken.
- Arrange red and yellow bell peppers red onion cherry tomatoes and olives around the chicken.
- Drizzle lemon juice over the chicken and vegetables.
- Bake for 35 to 40 minutes until the chicken is cooked through and the vegetables are tender.
- Remove from oven and sprinkle crumbled feta cheese and chopped parsley over the top before serving.
Notes
- Bone-in chicken thighs provide extra flavor and moisture
- You can substitute zucchini or eggplant for additional vegetables
- Fresh herbs can be used in place of dried for a brighter taste
- Store leftovers in an airtight container in the fridge for up to 3 days