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One-Pan Greek Chicken and Veggies

Experience the vibrant flavors of the Mediterranean with this One-Pan Greek Chicken and Veggies recipe! It's a simple yet delicious meal featuring tender chicken thighs marinated in a zesty mix, paired with colorful veggies. Perfect for a hassle-free dinner that’s healthy and satisfying. Ready in just 45 minutes, this dish is not only easy to make but also packed with flavor. Click to discover the full recipe and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon dried oregano

3 cloves garlic, minced

1 lemon, zested and juiced

Salt and pepper to taste

1 red bell pepper, chopped

1 zucchini, sliced

1 cup cherry tomatoes

1 small red onion, cut into wedges

Fresh feta cheese, crumbled (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the olive oil, oregano, garlic, lemon juice, lemon zest, salt, and pepper. Whisk until well mixed.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

        In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs. Surround them with the chopped bell pepper, zucchini, cherry tomatoes, and red onion.

          Drizzle a little extra olive oil over the vegetables and season with salt and pepper to taste.

            Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the vegetables are tender.

              For an added touch, broil on high for the last 2-3 minutes to give the chicken and vegetables a nice char.

                Remove from the oven and sprinkle with crumbled feta cheese (if using) and fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the pan for a rustic look or plate individually, garnishing each portion with additional parsley and a wedge of lemon.