Description
A healthy, flavorful weeknight dinner featuring juicy chicken thighs and tender zucchini roasted with lemon, oregano, feta cheese, and olives. This easy bake comes together in under 45 minutes and is naturally gluten-free.
Ingredients
Scale
- 4–6 boneless, skinless chicken thighs
- 3–4 medium zucchini, sliced into half-moons
- 1 small red onion, diced
- 4–5 cloves garlic, minced
- 1/4 cup extra virgin olive oil (divided)
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, sliced
- 1 large lemon (zest and juice)
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 9×13 inch baking dish with parchment paper or grease with olive oil.
- Pat chicken thighs dry with paper towels. Place in a large bowl and season with salt, pepper, and half of the oregano. Drizzle with 2 tablespoons of olive oil and toss to coat.
- Slice zucchini into half-moon shapes (about 1/2 inch thick) and dice the red onion. Mince the garlic. Add vegetables to the bowl with the chicken.
- In a small bowl, whisk together remaining olive oil, lemon zest, lemon juice, minced garlic, remaining oregano, and red pepper flakes.
- Pour marinade over chicken and vegetables. Toss until everything is well coated.
- Arrange chicken and vegetables in a single layer in the baking dish. Bake for 25 minutes.
- Remove from oven, sprinkle with feta cheese and olives. Return to oven and bake for another 10-15 minutes until chicken is cooked through (165°F) and zucchini is tender-crisp.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and extra lemon juice before serving.
Notes
Do not overcrowd the pan to ensure vegetables roast rather than steam. Pat chicken dry before seasoning for better browning. For a vegetarian version, substitute chicken with chickpeas or firm tofu. Zucchini may become softer if frozen and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the baking di
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: Mediterranean chicken, zucchini bake, healthy dinner, gluten-free recipe, weeknight meals, chicken thighs, easy baking