Ingredients :
- 4 bone-in, skin-on chicken thighs
- 1 cup cherry tomatoes (red, yellow, or mixed)
- 1 zucchini, sliced
- 1/2 cup Kalamata olives
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Fresh thyme sprigs, for garnish
- Crumbled feta cheese (optional)
Instructions :
- 1. Prepare the ingredientsPreheat your oven to 400°F (200°C). In a large bowl, toss the zucchini, cherry tomatoes, red onion, and olives with olive oil, oregano, garlic powder, paprika, salt, and pepper.2. Arrange on the sheet panPlace the seasoned veggies on a sheet pan and nestle the chicken thighs among the vegetables. Drizzle the chicken with a little extra olive oil and season with additional salt and pepper.3. Bake until goldenBake for 35–40 minutes, or until the chicken is cooked through and has a golden, crispy skin. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).4. Serve with garnishGarnish with fresh thyme sprigs and sprinkle with crumbled feta cheese if desired. Serve hot directly from the sheet pan.
Tips:
1. Use high-quality chicken: Choose boneless, skinless chicken breast or thighs for the best flavor and texture.
2. Don’t overcrowd the sheet pan: Leave enough space between the chicken and vegetables to ensure even cooking and browning.
3. Add some acidity with lemon juice: A squeeze of fresh lemon juice adds brightness and flavor to the dish.
4. Experiment with different vegetables: Try using different colors and types of bell peppers, zucchini, or cherry tomatoes to add variety to the recipe.
5. Make it a meal prep: Cook the chicken and vegetables in advance, then reheat and serve with a side of quinoa or brown rice for a quick and easy meal.