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One-Pan Greek Lemon Chicken & Veggies
This One-Pan Greek Lemon Chicken & Veggies is made with 3KEY INGREDIENTS— ingredients that genuinely support your body, not just fillyour plate. Real food, naturally gluten-free, and honestly one of the easiestthings you'll make all week.
Check out this recipe
One-Pan Greek Lemon Chicken & Veggies
This One-Pan Greek Lemon Chicken & Veggies is made with 3KEY INGREDIENTS— ingredients that genuinely support your body, not just fillyour plate. Real food, naturally gluten-free, and honestly one of the easiestthings you'll make all week.
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Ingredients
- 4 bone-in skin-on chicken thighs
- 1 large zucchini sliced into half moons
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
- 2 tbsp olive oil
- 3 cloves garlic minced
- Juice of 1 lemon
- 1 tsp dried oregano
- ½ tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Rub marinade over chicken Let sit for 10 minutes.
- Place chicken in a large baking dish or sheet pan. Scatter zucchini, cherry tomatoes, and olives around. Drizzle remaining marinade over veggies.
- Bake for 35–40 minutes, or until chicken reaches 165°F and skin is golden.
- Garnish with parsley. Serve warm.