Looking for a quick, healthy, and flavour-packed dinner idea? 🥗🍗
This Green Sheet Pan Chicken is bursting with fresh, vibrant flavours, juicy chicken and loaded with nutrient-rich greens and reds. It’s the perfect meal for busy weeknights or when you want something delicious with minimal cleanup. Whether you’re meal prepping or feeding a hungry family, this one-pan wonder is sure to impress!
Ingredients:
Dressing:
✧ 1 lemon
✧ 1/2 teaspoon salt
✧ 1/2 teaspoon pepper
✧ 1 teaspoon dried oregano2 garlic cloves [minced]
✧ 1/4 cup olive oil
Mix and set aside.
✧ 6 Chicken thighs
✧ 2 Zucchinis
✧ 1 Capsicum
✧ 1 Red onion
✧ 1 Tomato
✧ 100g Feta
✧ Pitted Olives
✧ Parsley [for garnish]
Method:
➺ Preheat the oven to 210°C
➺ Mix dressings ingredients and set aside.
➺ Chop zucchinis, capsicum, red onion and tomato into large chunks and add to a large bowl.
➺ Season well with salt and pepper, then mix well and spread vegetables evenly onto large baking tray.
➺ Halve the thighs, season with salt and pepper, then nestle each piece along with olives and feta [cubed or crumbled] in between the vegetables.
➺ Drizzle your dressing over the ingredients ensuring the chicken thighs are especially covered.
➺ Bake for around 35 minutes, or until the chicken is cooked through.
➺ Garnish with Parsley and serve!
TIPS:
Don’t chop your veggies too small or they’ll cook much faster than your chicken.
Line your tray with foil or baking paper for an easier clean up.
Bake on the centre rack of your oven.