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Mediterranean Chicken and Vegetables

A quick and delicious meal featuring juicy chicken and colorful, roasted vegetables, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs Or breasts, if you prefer
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 piece red onion, cut into wedges
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional) Enhances the dish's appearance

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Season your chicken thighs with salt, pepper, oregano, and thyme.
  3. In a large bowl, toss your sliced bell peppers, zucchini, cherry tomatoes, and red onion with olive oil and minced garlic.
  4. Spread the chicken and vegetables in a large baking dish or on a sheet pan, ensuring they aren't too crowded.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (165°F internally) and the veggies are beautifully caramelized.
  2. Garnish with fresh basil or parsley before serving.

Notes

Feel free to swap out veggies based on what’s in season or preferred by your family. Leftovers can be stored in the fridge for up to three days or frozen for future enjoyment.