Description

A simple one-pan meal featuring tender chicken, roasted zucchini, bell peppers, cherry tomatoes, and Mediterranean spices. Ready in under an hour, it’s perfect for healthy weeknight dinners for two or meal prep for a week of healthy dinners.

Ingredients

Scale

4 bone-in chicken thighs (or 2 large chicken breasts, about 1.5 lbs)

2 medium zucchini, sliced

1 pint cherry tomatoes, halved

2 bell peppers, sliced

1 medium red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

1 lemon, juice and zest

1 teaspoon dried oregano

1 teaspoon paprika

salt and black pepper to taste

optional: Kalamata olives or crumbled feta for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. Pat chicken pieces dry. In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Add chicken and toss to coat. Let marinate for 10 minutes.

3. Arrange zucchini, bell peppers, cherry tomatoes, and red onion on a parchment-lined sheet pan. Drizzle with a little olive oil and season lightly with salt and pepper. Toss to coat.

4. Nestle the marinated chicken among the vegetables, ensuring even spacing for proper roasting.

5. Roast in the oven for 35–40 minutes (25–30 minutes if using chicken breasts) until vegetables are caramelized and the chicken reaches an internal temperature of 165°F (74°C).

6. Remove from oven and let rest for 5 minutes. Finish with a squeeze of fresh lemon juice, chopped parsley, and optional olives or feta before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes