Description
A flavorful Mediterranean Chicken Tray Bake featuring juicy boneless, skinless chicken thighs roasted with vibrant cherry tomatoes, zucchini, bell peppers, and red onion, all infused with garlic, lemon, and oregano. This simple one-pan dish offers a healthy, wholesome meal perfect for easy weeknight dinners.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs
Vegetables
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced
- 1 medium red onion, chopped
- 1 cup bell peppers (assorted colors), sliced
Marinade & Seasoning
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chicken and vegetables.
- Prepare Tray: Lightly grease a large baking tray with olive oil to prevent sticking and help with roasting.
- Mix Marinade: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Toss the chicken thighs in this marinade to coat them thoroughly.
- Arrange Ingredients: Place the seasoned chicken thighs on one side of the baking tray. Scatter the cherry tomatoes, sliced zucchini, chopped red onion, and bell peppers evenly around the chicken.
- Roast: Put the tray in the oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Rest and Serve: Remove from oven and let the tray bake rest briefly to allow juices to redistribute before serving.
Notes
- Use a meat thermometer to ensure chicken is fully cooked.
- You can swap chicken thighs for breasts, but adjust cooking time accordingly.
- Feel free to add olives or feta cheese after roasting for more Mediterranean flavor.
- This dish can be served with rice, couscous, or crusty bread.
- For extra aroma, add fresh herbs like parsley or basil just before serving.
