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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Course: Main Course, Side Dish

Cuisine: American, French, Italian, Mediterranean, Mexican

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Keyword: anti-inflamatory food, delicious, easy recipe,, eggs, mediterranian diet, healthy recipe

Prep Time: 7

Cook Time: 30

Calories:

Author: Lora Ryan - Cleanslate Path

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.

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