Description
A flavorful one-pan Mediterranean dish featuring juicy chicken thighs, roasted zucchini, tomatoes, olives, and feta cheese—simple, wholesome, and perfect for weeknight dinners.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 3 medium zucchini, sliced into ¼-inch rounds
- 1 pt cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- ⅓ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled (substitute dairy-free feta if preferred)
- 2 Tbsp olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with salt and pepper.
2. In a large bowl, combine zucchini, cherry tomatoes, onion, garlic, and olives. Drizzle with olive oil and lemon juice, add herbs and spices, toss to coat.
3. Spread half the veggie mix in a 9×13-inch baking dish. Add chicken thighs on top, then spread remaining veggies around.
4. Bake uncovered for 25 minutes.
5. Remove dish, sprinkle crumbled feta over top. Bake another 10 minutes until chicken reaches 165°F and feta turns golden.
6. Rest 5 minutes before serving. Garnish with basil if desired.
Notes
This recipe is naturally gluten-free. Confirm all packaged ingredients are certified gluten-free to avoid hidden gluten.
Great for meal prep—can be assembled ahead and baked when ready.
Add red pepper flakes for a spicy version or swap feta with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g