Ingredients
- Chicken thighs (bone-in, skin-on) – 6
- Olive oil – 2 tablespoons
- Red onion (sliced) – 1 medium
- Bell peppers (sliced, mixed colors) – 2
- Cherry tomatoes – 1 pint
- Kalamata olives (pitted) – 1/2 cup
- Feta cheese (crumbled) – 4 ounces
- Dried oregano – 2 teaspoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or roasting pan with olive oil.
- Step 2: In a large bowl, toss the sliced red onion, bell peppers, and cherry tomatoes with 1 tablespoon of olive oil, oregano, salt, and pepper. Spread the vegetables evenly across the prepared baking sheet.
- Step 3: Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Place the chicken thighs on top of the vegetables on the baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the chicken.
- Step 4: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), and the vegetables are tender.
- Step 5: Remove the baking sheet from the oven and sprinkle the Kalamata olives and crumbled feta cheese over the chicken and vegetables.
- Step 6: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a skillet over medium heat, to help the chicken skin crisp up again.
- Serve this vibrant dish with a side of couscous or crusty bread to soak up all the delicious pan juices.
- Don't overcrowd the pan; if necessary, use two baking sheets to ensure even cooking and crispy chicken skin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American