Ingredients
– 1 ½ pounds boneless skinless chicken thighs
– 3 medium zucchini sliced into ¼-inch rounds
– 1 pint cherry tomatoes halved
– 1 medium red onion thinly sliced
– 4 garlic cloves minced
– ⅓ cup kalamata olives pitted and halved (optional)
– 4 oz feta cheese crumbled (can substitute with dairy-free feta)
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and freshly ground black pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions
1-Preheat your oven to 400°F (200°C) and gather all your ingredients to keep things moving smoothly. Pat the chicken thighs dry and season them with salt and pepper for that perfect base flavor.
2-In a large bowl, mix the zucchini, cherry tomatoes, red onion, garlic, and olives if you’re using them. Drizzle in the olive oil and lemon juice, then toss in the oregano, thyme, paprika, salt, and pepper to coat everything evenly. Spread half of this veggie mix in a 9×13-inch baking dish, layer the chicken on top, and pile on the rest of the veggies.
3-Bake uncovered for 25 minutes, then pull it out and sprinkle on the feta cheese for that creamy touch. Pop it back in for another 10 minutes until the chicken hits 165°F (74°C) inside and the cheese turns golden. Let it rest for 5 minutes before serving, and add fresh basil if you want an extra pop of green.
Last Step:
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🍴 Use chicken thighs for juicier meat; breasts can be substituted but may dry out.
🥒 No need to peel zucchini, which adds texture and nutrients.
🧄 Kalamata olives add a salty accent; omit if preferred. The dish can be reheated and stored for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving