Mediterranean Chicken Thighs
Keyword Mediterranean chicken thighs, Mediterranian chicken chicken with vegetables, sheet pan chicken thighs
Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes
- 1 eggplant cut into 1-inch chunks
- 1 zucchini cut into 1-inch chunks
- 1 red onion thinly sliced
- 2 red yellow, or orange bell pepper, thinly sliced
- 1 cup grape tomatoes halved
- 2 Tablespoons olive oil
- 6 bone-in chicken thighs
- 1 Tablespoon fresh thyme
- ¼ cup kalamata olives
- ¼ cup crumbled feta
Heat your oven to 400ºF.
Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil; stir to coat.
Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything.
Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp.
Remove from the oven and let rest for 5 minutes. Stir in the olives and feta.
Serving: 1/6 recipe | Calories: 402kcal | Carbohydrates: 14g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 172mg | Sodium: 322mg | Fiber: 4g | Sugar: 6g