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A pan of Greek chicken thighs with roasted vegetables.

One-pan Greek chicken thighs with roast veg

Byron
One-pan Greek Chicken thighs with roast veg is the perfect meal when you’re looking for something easy and tasty. Juicy chicken thighs and veg are marinated in a tasty Greek-style marinade with lots of fresh herbs and spices and then oven roasted to perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinate time 10 minutes
Total Time 1 hour
Course Main Course, meat
Cuisine Greek, Mediterranean
Servings 6 main
Calories 378 kcal

Equipment

  • 1 large casserole dish or baking pan
  • Kitchen wrap

Ingredients
  

  • 6 chicken thighs bone-in skin off
  • ½ cup of extra virgin olive oil
  • 6 garlic cloves minced
  • 2 teaspoons of dried oregano
  • 2-3 sprigs of dried thyme about 1 teaspoon
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of salt
  • ½ teaspoon of freshly ground black pepper
  • 2 lemons One juiced, one for serving
  • 1 zucchini halved lengthwise and sliced
  • 2 red bell peppers chopped into 1-inch/2.5cm pieces
  • 1 red onion sliced into wedges
  • 3 tomatoes sliced into wedges
  • ½ cup of pitted olives green or black olives
  • ½ cup of feta cheese
  • Handful of fresh parsley finely chopped

Instructions
 

Step 1 - Marinate chicken

  • Preheat the oven to 425°F (220°C).
    425 f temperature gauge
  • In a small bowl, add the olive oil, garlic, oregano, Dijon mustard, salt, pepper, and the juice from 1 lemon. Whisk for 1 minute until ingredients combine.
    ½ cup of extra virgin olive oil, 6 garlic cloves, 2 teaspoons of dried oregano, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, 2 lemons
    Greek marinade in a small bowl.
  • Add the chicken thighs to a baking dish and pour the marinade on top, then use your hands to toss the chicken in the marinade ensuring it is evenly coated.
    6 chicken thighs bone-in
    Chicken thighs in a deep pan with a marinade spooned over them.
  • Cover with kitchen wrap and marinate the chicken for 10 minutes in the fridge.
    Chicken thighs in a deep pan with a marinade spooned over them.

Step 2 - Prepare veg

  • Chop up the zucchini, bell peppers, red onion, and tomatoes.
    1 zucchini, 2 red bell peppers chopped into 1-inch/2.5cm pieces, 1 red onion, 3 tomatoes
    some red onion is chopped on a white board.
  • Remove the chicken from the fridge and add the chopped veggies. Toss with the chicken to get an even coating of the marinade on all ingredients.
    A pan of uncooked vegetables with chicken thighs and marinade.

Step 3 - Bake

  • Remove the stalks from the fresh thyme and sprinkle on top of the chicken and veg. Add a drizzle of olive oil over the ingredients and season to taste with salt and pepper.
    2-3 sprigs of dried thyme
    A pan of uncooked vegetables with chicken thighs and marinade.
  • Bake for 20 minutes at 425°F (220°C) on the middle shelf of the oven. At the 20-minute mark, add the pitted olives and sprinkle with some crumbled feta cheese, return to the oven and bake for another 10 minutes (or until the chicken thighs are cooked).
    ½ cup of pitted olives, ½ cup of feta cheese
    A pan of Greek chicken thighs with roasted vegetables.

Step 4 - Serve

  • Serve with a generous wedge of lemon and plenty of chopped fresh parsley.
    Handful of fresh parsley
    A pan of Greek chicken thighs with roasted vegetables.

Video

Keyword Chicken, Chicken thighs, Greek, Greek chicken thighs, marinade, One-pot, oven baked, roast, roast veg, vegetables