Colorful Oven Mediterranean Chicken
A vibrant and flavorful oven-baked Mediterranean chicken with roasted vegetables, perfect for a family meal.
Equipment
- 1 baking sheet lined with parchment paper
- 1 Mixing bowl large
- 1 meat thermometer
Ingredients
Chicken
- 4 chicken thighs skin-on
- 2 chicken breasts skin-on
Vegetables
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 red onion quartered
- 1 cup cherry tomatoes
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Trim excess fat from chicken pieces and pat dry. Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Coat chicken thoroughly with the marinade and let it sit for at least 30 minutes.
- Cut bell peppers, zucchini, and red onion into even sizes. Arrange the vegetables on a lined baking sheet, drizzle with olive oil, and season with salt and pepper.
Cooking
- Preheat the oven to 400°F. Arrange marinated chicken pieces amidst the vegetables on the baking sheet. Bake for 35-40 minutes until chicken is cooked through and vegetables are tender.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Adjust cooking time if necessary.
Serving
- Transfer chicken and vegetables to a serving platter. Optionally, sprinkle with feta cheese and fresh herbs before serving.
Storage
- Allow leftovers to cool completely before storing in an airtight container. Keep in the refrigerator for up to 3 days.
Notes
Pro Tips: Marinate the chicken in the refrigerator for up to 8 hours for maximum flavor. Ingredient Substitutions: Use boneless chicken if preferred, but adjust cooking time. How to Serve: Pair with a side of rice or couscous for a complete meal. Storage & Freshness: Consume leftovers within 3 days for optimal freshness. Make-Ahead Tips: Prepare the vegetables and marinade a day in advance to save time.