Print
Description
Sheet pan lemon garlic chicken thighs and veggies with olives, tomato, oregano, and feta.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb broccoli florets
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz feta cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss broccoli, red onion, cherry tomatoes, and olives with olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Arrange the seasoned vegetables in a single layer on a large baking sheet.
- Pat the chicken thighs dry and place them on top of the vegetables.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from oven and sprinkle with crumbled feta cheese.
- Serve immediately.
Notes
- For crispier vegetables, you can roast them for 10 minutes before adding the chicken.
- Adjust lemon juice and seasonings to your preference.
- You can substitute other vegetables like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean