Description
A quick and healthy dinner featuring chicken thighs, fresh vegetables, and aromatic herbs, all baked on one pan for easier cleanup.
Ingredients
- 4 chicken thighs
- 2 cups bell peppers (sliced)
- 1 red onion (sliced)
- 2 cups zucchini (sliced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, bell peppers, red onion, zucchini, and minced garlic.
- Drizzle with olive oil and season with oregano, thyme, salt, and pepper; toss to coat evenly.
- Spread the mixture onto a large sheet pan in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve with lemon wedges.
Notes
Cut the vegetables into similar sizes for even cooking. You can adjust the veggies based on availability; broccoli or cherry tomatoes work well too.