Sheet Pan Mediterranean Chicken and Vegetables

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 2 bell peppers (red, yellow, or orange)
• 1 red onion
• 1 zucchini
• 1 pint cherry tomatoes
• 4 clove garlic
• 4 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 lemon
• ¼ cup fresh parsley (optional)
• ½ cup feta cheese (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Cut chicken thighs into 1-inch pieces. Chop bell peppers, red onion, and zucchini into similar-sized pieces. Mince garlic.
3. In a large bowl, combine chicken, bell peppers, red onion, zucchini, cherry tomatoes, and minced garlic. Drizzle with olive oil and sprinkle with oregano, thyme, paprika, salt, and pepper. Toss to coat everything evenly.
4. Spread the chicken and vegetables in a single layer on the prepared sheet pan.
5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp. Squeeze fresh lemon juice over the cooked dish.
6. Garnish with fresh parsley and crumbled feta cheese, if desired, before serving.