Description
A quick and healthy weeknight dinner featuring juicy chicken thighs and tender zucchini baked with lemon, oregano, garlic, and feta cheese. This one-pan meal is simple to prepare, requires minimal cleanup, and delivers bold Mediterranean flavors.
Ingredients
- Boneless, skinless chicken thighs or breasts
- Medium zucchinis
- Extra virgin olive oil
- Fresh lemon (juice and zest)
- Fresh garlic cloves
- Dried oregano
- Kalamata olives (pitted)
- Feta cheese (crumbled)
- Sea salt
- Black pepper
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13 inch baking dish.
- Pat chicken dry and season with salt, pepper, and half of the dried oregano.
- Chop zucchinis into half-moon slices or cubes and pit/chop olives if using.
- Whisk together olive oil, lemon juice, lemon zest, minced garlic, and remaining oregano to make the marinade.
- Place chicken and zucchini in the baking dish, pour marinade over, and toss to coat evenly. Scatter olives on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil, sprinkle crumbled feta cheese over the top, and bake uncovered for another 10-15 minutes until chicken reaches 165°F (74°C) and zucchini is tender.
- Let rest for 5 minutes before serving.
Notes
Chicken thighs are juicier than breasts, but breasts work if monitored closely. Do not overcrowd the baking dish to ensure roasting rather than steaming. The dish stores well in the fridge for up to 4 days. For a vegetarian option, swap chicken for chickpeas or firm tofu.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 325
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: Mediterranean chicken, zucchini bake, easy dinner, healthy weeknight meal, one pan dinner, gluten-free, lemon herb chicken