Description
A vibrant and satisfying meal that combines marinated chicken with colorful roasted vegetables, delivering a harmonious blend of flavors.
Ingredients
- Bone-in, skin-on chicken pieces
- Bell peppers (mixed for color)
- Red onion
- Zucchini
- Garlic, minced
- Olive oil
- Lemon juice
- Dried oregano (or fresh, if available)
- Salt
- Pepper
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Marinate the chicken: Place the chicken in a zip-top bag or shallow dish, pour the marinade over, and seal or cover. Let it marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
- Preheat the oven: Set your oven to 425°F (220°C).
- Prepare the vegetables: Chop the bell peppers, zucchini, and onion into uniform pieces. Toss them in a bowl with olive oil, salt, and pepper.
- Assembly: On a large sheet pan, arrange the marinated chicken and scatter the seasoned vegetables around it.
- Roast: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender.
- Serve: Let the dish rest for a few moments before serving.
Notes
Serve with warm pita bread or a side of couscous for a complete Mediterranean experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Mediterranean chicken, sheet pan dinner, roasted vegetables, easy dinner, healthy recipe