One-Pan Greek Chicken and Veggies

$- 4 boneless, skinless chicken thighs - 2 tablespoons extra virgin olive oil - 1 tablespoon dried oregano - 3 cloves garlic, finely minced - 1 lemon, zested and juiced - Salt and freshly ground black pepper to taste - 1 red bell pepper, diced into bite-sized pieces - 1 medium zucchini, sliced into rounds - 1 cup cherry tomatoes, halved - 1 small red onion, cut into wedges - Crumbled fresh feta cheese (optional for serving) - Fresh parsley, chopped, for garnish To make this one-pan Greek chicken and veggies, I focus on fresh, vibrant ingredients. The chicken thighs provide a rich flavor and juicy texture. The veggies, like bell pepper, zucchini, cherry tomatoes, and red onion, add color and nutrition. A mix of olive oil, oregano, and garlic creates a simple yet tasty marinade. When you zest and juice the lemon, it adds a bright, tangy note. This flavor enhances the whole dish. Don't forget salt and pepper. They balance everything and make it pop. For garnish, I love adding crumbled feta cheese. It gives a nice salty finish. Fresh parsley brightens the dish visually and taste-wise. Feel free to check the Full Recipe for more details. These key ingredients work together to create a delicious and colorful meal that everyone will enjoy. Marinating the chicken for best flavors Start by making a marinade. In a bowl, mix olive oil, oregano, garlic, lemon juice, lemon zest, salt, and pepper. This blend gives the chicken great flavor. Add the chicken thighs to the marinade. Make sure they are well-coated. Let them sit for at least 15 minutes. If you have more time, marinate for up to 2 hours in the fridge. This wait helps the chicken soak up the flavors. Prepping the vegetables for optimal cooking While the chicken marinates, it’s time to chop the veggies. Cut the red bell pepper into bite-sized pieces. Slice the zucchini into rounds. Halve the cherry tomatoes. Cut the red onion into wedges. Keep the pieces similar in size. This way, they cook evenly. Place the chopped vegetables aside until you are ready to bake. Oven temperature and baking specifics Preheat your oven to 400°F (200°C). This step is key for even cooking. In a large, oven-safe skillet, arrange the marinated chicken in a single layer. Add the prepared vegetables around the chicken. Drizzle with some olive oil and sprinkle more salt and pepper on the veggies. Transfer the skillet to the oven. Bake for 25-30 minutes. The chicken should reach 165°F (75°C) internally. The veggies will become tender and bright. Broiling for the finishing touch After baking, switch the oven to broil for the last 2-3 minutes. This step adds a nice char to both the chicken and the veggies. Watch closely to avoid burning. Once done, take it out of the oven. You can add crumbled feta cheese and chopped parsley for extra flavor and color. This dish is not just tasty; it also looks beautiful. Serve it straight from the skillet for a rustic feel. Enjoy your one-pan Greek chicken and veggies! For more details, check the Full Recipe. To ensure chicken is cooked properly, always check the internal temperature. Use a meat thermometer to verify it reads 165°F (75°C). This keeps the chicken juicy and safe to eat. I recommend letting it rest for a few minutes after baking. This helps the juices stay inside the meat. Avoiding overcooked vegetables is key. Cut your veggies into uniform pieces. This ensures they cook evenly. Check them about halfway through the baking time. If they look tender but not mushy, they are just right. To elevate the dish, consider adding spices like paprika or thyme. These herbs boost the flavor and introduce new dimensions. You can also include fresh herbs like basil or dill for a bright taste. Marinating time matters. Aim for at least 15 minutes for good flavor. However, if you have the time, refrigerate the chicken for up to 2 hours. This allows the flavors to penetrate deeper, making each bite more delicious. For the full recipe, check out One-Pan Greek Chicken and Veggies. {{image_4}} You can easily swap out the chicken for other proteins. Turkey works well, and tofu is a great choice for vegans. Both of these options soak up flavors just like chicken. Using seasonal vegetables also adds variety. In spring, try asparagus or peas. In fall, you can add butternut squash or Brussels sprouts. Each season brings new tastes. Want to mix up the flavors? You can try adding ingredients from different cuisines. For a Mediterranean twist, use olives or artichokes. If you prefer Italian, add basil or sundried tomatoes. Adding heat can spice things up. You can toss in sliced jalapeños or crushed red pepper flakes. This will give your dish a nice kick without overpowering the other flavors. For the full recipe, check out the One-Pan Greek Chicken and Veggies. To store leftover chicken and veggies, follow these steps: - Let the dish cool down to room temperature. - Place leftovers in an airtight container. This keeps moisture in and prevents odors. - Store in the fridge for up to three days for best quality. I recommend using glass containers. They are easy to clean and do not stain. Plus, you can see what's inside! For reheating, use these methods: - Oven: Preheat to 350°F (175°C). Place the chicken and veggies in a baking dish. Heat for 15-20 minutes. This helps keep the flavors intact. - Microwave: Place in a microwave-safe dish. Cover with a damp paper towel. Heat for 2-3 minutes, stirring halfway through. Consume leftovers within three days. This keeps the meal fresh and safe to eat. You can find the full recipe for One-Pan Greek Chicken and Veggies earlier in the article! Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They cook well, but they may dry out quicker than thighs. To keep them juicy, watch the cooking time closely. I recommend a cooking time of about 20-25 minutes. How can I make this dish ahead of time? To make this dish ahead, marinate the chicken and chop the veggies the night before. Then, keep them in the fridge. When you are ready to cook, just follow the baking steps from the Full Recipe. This saves time and enhances the flavors. Is this dish healthy? Yes, this dish is healthy. It features lean chicken and fresh veggies. The olive oil adds healthy fats. The dish is rich in vitamins and minerals. It is a balanced meal for any diet. What are the calorie counts per serving? Each serving has about 350 calories. This count can vary based on added ingredients like feta cheese. Adjust as needed to fit your dietary goals. This blog covered the key ingredients for a delicious chicken and vegetable dish. You learned about preparation, cooking steps, and tips to enhance flavor. I provided ways to change ingredients and adjust flavors. Proper storage and reheating methods will keep your meals tasty. Remember, by following these steps, you can create healthy and enjoyable meals at home. Trust me, with practice, you’ll master this dish and impress everyone with your skills. Let's get cooking and have fun in the kitchen!$

One-Pan Greek Chicken and Veggies

Get ready to savor the flavors of the Mediterranean with this easy One-Pan Greek Chicken and Veggies recipe! Featuring juicy chicken thighs, colorful vegetables, and a zesty lemon-oregano marinade, this dish is a delightful feast perfect for any night of the week. Meal prep is a breeze, and cleanup is minimal! Click to explore this mouthwatering recipe and bring a taste of Greece to your table tonight.

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Ingredients

4 boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil

1 tablespoon dried oregano

3 cloves garlic, finely minced

1 lemon, zested and juiced

Salt and freshly ground black pepper to taste

1 red bell pepper, diced into bite-sized pieces

1 medium zucchini, sliced into rounds

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

Crumbled fresh feta cheese (optional for serving)

Fresh parsley, chopped, for garnish

Instructions

Begin by preheating your oven to 400°F (200°C).

In a large mixing bowl, whisk together the olive oil, dried oregano, minced garlic, lemon juice, lemon zest, and a generous sprinkle of salt and pepper until well combined.

Add the chicken thighs to the marinade, ensuring they are well-coated. Allow them to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for an intensified flavor profile.

In a large, oven-safe skillet or a baking dish, lay out the marinated chicken thighs in a single layer. Arrange the chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and red onion wedges around the chicken.

Drizzle the remaining olive oil over the vegetables and season them with additional salt and pepper to enhance their flavors.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F / 75°C) and the vegetables are tender and vibrant.

For the final touch, switch to the broiler setting for the last 2-3 minutes of cooking to achieve a delightful char on both the chicken and the vegetables. Keep a close eye to prevent burning.

Once out of the oven, sprinkle the dish with crumbled feta cheese (if desired) and fresh chopped parsley for a burst of color and flavor before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: For a rustic and inviting look, serve directly from the skillet, allowing guests to help themselves. Alternatively, plate individual servings with a sprinkle of additional parsley and a wedge of lemon on the side for a fresh zing!