Description
A comforting dish of juicy chicken thighs roasted with vibrant Mediterranean vegetables, infused with garlic and herbs.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1 can artichoke hearts, drained
- 4–5 cloves garlic, minced
- Juice and zest of 1 large lemon
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup extra virgin olive oil
- 1 tsp paprika
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables by chopping bell peppers, slicing zucchini, cutting onion, and halving tomatoes.
- In a large bowl, combine all the vegetables, Kalamata olives, artichoke hearts, minced garlic, lemon juice and zest, oregano, rosemary, thyme, salt, pepper, and olive oil.
- Season the chicken thighs with salt, pepper, and paprika.
- Place the chicken in a roasting pan, surrounding it with the vegetable mixture.
- Toss everything gently to distribute flavors evenly and then roast for 35-45 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Allow to rest for a few minutes before serving.
Notes
For extra flavor, consider basting the chicken with pan juices halfway through roasting. Adjust seasonings based on preference and feel free to incorporate additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Mediterranean chicken, roasted chicken, one-pan meal, family dinner, healthy recipe